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Ingredientes
- 1/4 c. red-wine vinegar
- 1 tsp Dijon-style mustard
- 3/4 c. extra virgin olive oil
- 1 bn arugula stems discarded, washed well, and spun dry
- 1 x Belgian endive trimmed and cut lengthwise into julienne strips
- 1 bn watercress coarse stems discarded, rinsed, and spun dry
- 1/2 lb large black grapes halved and seeded
- 1/4 lb Roquefort crumbled
Direcciones
- In a small bowl whisk together the vinegar and the mustard and add in salt and pepper to taste. Add in the oil in a stream, whisking, and whisk the dressing till it is emulsified. Divide the arugula among 4 salad plates,
- top it with the endive and the watercress, and arrange the grapes and the Roquefort over the greens. Drizzle the dressing over the salads.
- Serves 4.
