Endive, Radicchio and Walnut Salad

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2 Belgian endives (10 ounces), washed

1 small head radicchio (5 ounces), washed

2 carrots (6 ounces), peeled and shredded (1 1/2 cups)

1/2 cup walnut pieces

Dressing:

1 tablespoon Dijon mustard

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 1/2 tablespoons red wine vinegar

3 tablespoons virgin olive oil