Instructions: Separate endive, escarole and radicchio leaves and rinse. (If using Belgian endives, simply wipe leaves with damp cloth.) Break endive and escarole leaves in two. Remove coarse stems from watercress. Wrap each kind of green separately in paper towels; place inside plastic bags and refrigerate.

Dress: In small bowl, mix together garlic and salt. Whisk in mustard, pepper, yogurt, buttermilk, vinegar and oil. Chill for at least 4 hours to let flavors mature. taste and adjust seasoning, of necessary.

To assemble: line large salad bowl with endive and escarole. Arrange radicchio inside escarole and fill the center with watercress.

At serving time, sprinkle cheese over endive and escarole; drizzle dressing over salad.

Makes 10 generous servings.

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