Tri-Colored Salad

(One of Marie's favorite salads)

2 tbsp apple cider vinegar with the "mother"
2 tsp Dijon mustard
1/4 tsp raw honey (optional)
6 tbsp extra virgin olive oil
salt + freshly ground pepper
2 endives, thinly sliced
1 head radicchio, cut in half and thinly sliced
1 package of pre-washed arugula (5 or 6 oz)
chunks of good parmesan cheese (optional, but delicious)



1. Whisk together the vinegar, mustard and honey in a bowl; slowly whisk in the olive oil and season with salt and pepper

2. Add endive, radicchio and arugula to a bowl, add the dressing and toss to combine. 

3. Garnish each plate with a couple of chunks of parm if desired.