Can be prepared in 45 minutes or less.

　　

Ingredients

Serves 8

　　

For the dressing

1 tablespoon fresh lemon juice

　　1 tablespoon white-wine vinegar

　　1 teaspoon Dijon-style mustard

　　1/3 cup olive oil

　　6 cups shredded radicchio (about 3/4 pound)

　　2 cups thinly sliced fennel bulb

　　1/2 cup walnuts, toasted, cooled, and chopped

　　2/3 cup crumbled Roquefort (about 3 ounces)

　　6 cups arugula, coarse stems discarded and the leaves washed well and spun dry

　　

Make the dressing:

Step 1

In a small bowl whisk together the lemon juice, the vinegar, the mustard, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified.

　　

Step 2

In a bowl toss together the radicchio, the fennel, the walnuts, the Roquefort, and the dressing. On each of 8 plates arrange some of the arugula and divide the radicchio mixture among the plates.