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