TRI-COLOR SALAD

Being a retired grandma gives me time to explore cooking more deeply but have always enjoyed cooking for my family. Lately I have learned the art of baking Sourdough bread. It’s so good and healthier than any you can buy. My starter is now over a year old. I continue to search for ways to improve my bread, so tips are always welcome!

½ teaspoon Dijon mustard

¼ teaspoon honey

1 tablespoon sherry or chardonnay vinegar

Kosher salt and freshly ground black pepper

¼ cup extra-virgin olive oil

2 cups loosely packed coarsely chopped mature arugula, or whole baby arugula leaves

1 endive, sliced crosswise into thin ribbons

½ head radicchio, cored and sliced into thin ribbons

2 tablespoons grated Parmesan, plus additional for garnish

2 tablespoons grated Pecorino-Romano, plus additional for garnish

Note: Ingredients may have been altered from the original.

Directions at foodnetwork.com

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