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.