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.