Ingredients
1mediumhead belgian endive
½smallhead radicchio
1½cupsbaby arugula
1½tspwhite wine vinegar
1tsphoney
¼tspkosher salt
tspfreshly ground black pepper
2tbspgrapeseed oil
¼cupwalnuts
Preparation
Combine greens in a serving bowl. Set aside.
Whisk together vinegar, honey, salt, and pepper in a small nonreactive bowl. While constantly whisking, add oil by pouring in a thin stream down the side of the bowl.
Whisk until all oil is incorporated. Taste and adjust seasoning as desired.
Pour vinaigrette over salad and, using hands, mix to coat greens. Taste and adjust seasoning as desired.
Top with walnuts and serve.
