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Endive Arugula Salad

Yield 6 servings


  • 3 cups curly endive
  • 3 cups arugula
  • 1/4 cup balsamic vinegar
  • 1/2 cup olive oil
  • 2 tablespoons fresh lemon juice
  • 2 hard-cooked eggs, cut into wedges
  • Freshly ground pepper

How to Make It

  1. Combine endive and arugula; toss gently. Combine balsamic vinegar, olive oil, and lemon juice; drizzle over salad. Top with egg and pepper.