Arugula salad

Preparation time 20 minutes
6-8 servings
6 c Arugula washed thoroughly and wrapped in paper towels until you are ready to mix salad keeping cold in the refrigerator
1 head of radicchio; wash chop and wrap in paper towels until you are ready to mix salad keeping it in the refrigerator
2 heads of Belgian endive wash thoroughly wrap in paper towels until; keep in the refrigerator wrapped in paper towels.
About ¼ c fresh squeezed lemon juice
About ¼ c a good olive oil
1 teaspoon Dijon mustard
One minced garlic
1 minced shallot
Fresh ground pepper
1 teaspoon salt
Lemon zest from ½ a lemon
½ c chopped fresh basil
1 fresh rosemary sprig chopped

You can use almost any cheese you like to top this salad with; I like to use blue cheese cut up or crumbled or parmesan cheese grated; but almost any cheese works so see what you like!

Make you dressings first by whisking the lemon juice, Dijon mustard, salt, pepper, lemon zest, shallots, garlic, rosemary, and basil, slowly pour as you whisk in the olive oil.  Chop the radicchio and Belgian endive. In a large bowl, place the Arugula at the bottom, next layer the radicchio and then top with the Belgian endive; toss gently and then pour dressing over toss again. Top with the cheese of your choice and serve!