Recipe courtesy of Curtis Aikens
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Total:
10 min
Prep:
10 min
Yield:
2 to 4 servings

Ingredients

CITRUS VINAIGRETTE:

Directions

Slice the head of radicchio into thin slices. Cut endive into rounds. Remove stems from arugula. Wash under cold water and spin dry.

In a large bowl toss all the greens together. Season with salt and pepper. Drizzle with Citrus Vinaigrette (see recipe below).

CITRUS VINAIGRETTE:

In a small bowl combine juices and mustard. Slowly drizzle in olive oil while whisking. Season with salt and pepper.

Yield: about 1/2 cup dressing

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