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Salads | |
| 1/2 teaspoon Dijon mustard 1/4 teaspoon honey 1 tablespoon sherry or chardonnay vinegar Kosher salt and freshly ground black pepper 1/4 cup extra-virgin olive oil 2 cups loosely packed coarsely chopped mature arugula, or whole baby arugula leaves 1 endive, sliced crosswise into thin ribbons 1/2 head radicchio, cored and sliced into thin ribbons 2 tablespoons grated Parmesan, plus additional for garnish 2 tablespoons grated Pecorino-Romano, plus additional for garnish | |
| In a measuring cup or bowl, combine the mustard, honey, vinegar and salt and pepper to taste. While whisking, slowly drizzle in the oil until the vinaigrette is emulsified. Toss the arugula, endive and radicchio together in a large bowl. Add salt and pepper to taste and the vinaigrette and toss again to coat evenly. Add the grated cheeses and toss again. Top with freshly-grated cheese. | |
Unrated | |
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