This vibrant salad combines a mix of greens with a tangy dressing and a touch of Parmesan for a delightful and refreshing dish.
Prepare the greens by washing and drying them thoroughly.
Use a salad spinner to dry the greens quickly and effectively.
Tear the endive and radicchio into bite-sized pieces and place them in a large salad bowl along with the baby arugula.
Mix the greens gently to avoid bruising them.
In a small mixing bowl, whisk together the Dijon mustard, red wine vinegar, and olive oil until well combined. Season with salt and pepper to taste.
Whisk the dressing vigorously to create a smooth emulsion.
Pour the dressing over the greens and toss gently to coat evenly.
Add the dressing gradually to avoid overdressing the salad.
Top the salad with shavings of Parmesan cheese and serve immediately.
Use a vegetable peeler to create elegant Parmesan shavings.
