Tricolor Salad

Ingredients

• 1 tablespoon minced shallots
• 1 tablespoon balsamic vinegar
• 1 tablespoon fresh lemon juice
• 1 tablespoon water
• 2 teaspoons extravirgin olive oil
• 2 teaspoons Dijon mustard
• 1/4 teaspoon sugar
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 2 cups torn Belgian endive (about 2 heads)
• 2 cups torn radicchio (about 1/2 head)
• 1 (5-ounce) package fresh baby arugula (about 8 cups loosely packed)

Preparation

1. Combine shallots, vinegar, lemon juice, 1 tablespoon water, olive oil, mustard, sugar, salt, and black pepper in a large bowl, stirring well with a whisk. Add endive, radicchio, and arugula; toss gently to coat. Serve immediately.