French Country Lunch Menu

Radicchio adds color and agreeable bitterness to the salad. Substitute peppery arugula for the radicchio or clementines for the oranges, if you prefer. (Serves 6)

French Country Lunch Menu

* Combine 5 cups baby spinach leaves, 3 cups chopped radicchio, and 3 cups chopped endive in a large bowl. Combine 3 tablespoons red wine vinegar, 2 tablespoons extravirgin olive oil, 1 teaspoon Dijon mustard, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper in a small bowl, stirring well with a whisk. Drizzle vinegar mixture over greens; toss well to combine. Top salad with 1/2 cup orange sections.

Cooking Light, January 2007