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Tricolore Salad

1 small head radicchio

½ lb baby arugula

2 stems Belgian endive

a dozen or so cherry tomatoes

½ cup homemade vinaigrette sauce

a pinch of Fleur de sel (French sea salt), if desired

• Separate radicchio leaves into large chunks. Halve the endives and cut them diagonally into thick slices.

• Toss the salad, add the vinaigrette and mix it well. Taste for seasoning.

Serves four.

A German Riesling, savory and understated, would go well with this salad. A few slices of prosciutto and a piece toast would make a good luncheon platter.


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