Can be prepared in 45 minutes or less.

Ingredients

　　1 1/2 bunches arugula

　　3 Belgian endives, cut crosswise into thirds and leaves separated

　　2 medium heads radicchio, torn into bite-size pieces

　　1 1/2 tablespoons malt vinegar* or Sherry vinegar*

　　2 teaspoons Dijon mustard

　　5 tablespoons extra-virgin olive oil

　　freshly ground black pepper to taste

　　*available at specialty food shops and some supermarkets

　　In a large bowl wash arugula, endives, and radicchio in several changes of cold water and spin dry. In a serving bowl whisk together vinegar, mustard, and salt to taste and whisk in oil in a stream until emulsified. Add greens and toss to coat with vinaigrette. Season salad with pepper and toss again.