Tri-color Chopped Salad With Pine Nuts And Parmesan Cheese

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 1 tablespoon dijon mustard
• 1 tablespoon red wine vinegar
• 1 tablespoon fresh oregano, chopped
• 3 tablespoons extra virgin olive oil
• salt and pepper
• 1 cup radicchio, chopped
• 1 cup belgian endive, leaves, chopped
• 2 cups arugula, chopped
• 1/4 cup parmigiano-reggiano cheese, freshly grated
• 1/4 cup pine nuts, toasted

Recipe

• 1 for the vinaigrette: whisk together the mustard, red wine vinegar and chopped oregano in a small bowl. whisk in the olive oil until the consistency is smooth and creamy. season with salt and pepper to taste. set aside.
• 2 for the salad: toss together the radicchio, belgian endive, arugula, grated parmigiano-reggiano cheese and pine nuts in a large salad bowl. pour the vinaigrette over the salad ingredients and toss lightly to coat. divide onto four chilled salad plates and serve.