Arugula, Radicchio and Parmesan Salad

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8 ounces baby arugula

1/2 head radicchio, sliced thin crosswise 

1 endive, sliced thin crosswise 

Lemon Vinaigrette: 

1/3 cup freshly squeezed lemon juice 

2/3 cup good olive oil 

1 teaspoon kosher salt 

1/2 teaspoon freshly ground black pepper 

1/4 pound chunk of Italian Parmesan cheese