Slice the head of radicchio into thin slices. Remove stems from arugula. Wash under cold water and spin dry. Slice roasted orange bell pepper into strips.
In a large bowl toss all the greens together. Season with salt and pepper. Place slices of roasted pepper on top. Drizzle with Citrus Vinaigrette and garnish with orange zest. (see recipe below).
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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