Recipe for Grape, Arugula, Endive, and Roquefort Salad

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Yield:

Ingredients:

Amount	Ingredient
1/4 cup	red-wine vinegar
1 tsp	Dijon-style mustard
3/4 cup	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

Instructions:

Instructions: In a small bowl whisk together the vinegar and the mustard and add salt and pepper to taste. Add the oil in a stream, whisking, and whisk the dressing until 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.

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