If you're not a fan of bitter greens, use any combination of sweet lettuces, such as romaine, Bibb, and Boston. Julienne the greens with a chef's knife to give the salad a tidy look. This salad pairs well with ham and sweet potatoes.
1 tablespoon minced shallots
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 1/2 teaspoons walnut oil or extravirgin olive oil
2 cups trimmed arugula
2 cups thinly sliced Belgian endive (about 2 small heads)
2 cups thinly sliced radicchio
2 tablespoons shaved Parmigiano-Reggiano cheese
How to Make It
To prepare dressing, combine shallots, lemon juice, mustard, salt, and black pepper. Gradually add oil, stirring with a whisk.
To prepare salad, combine arugula and 1 tablespoon dressing; toss to coat. Arrange 1/2 cup arugula mixture onto each of 4 salad plates. Combine Belgian endive, radicchio, and remaining dressing; toss to coat. Arrange about 1 cup endive mixture evenly over each serving. Top each serving with 1 1/2 teaspoons cheese. Serve salad immediately.