INGREDIENTS
4 cups
Hearts of romaine
1
Apple, red
2
heads Belgian endive
1
Fennel, bulb
1 15 ounce can
Hearts of palm
1/2
head Radicchio
1 cup
Radishes
1
Shallot
1
Champagne vinaigrette
1 tbsp
Dijon mustard
2
Pepper, Freshly ground
3/4 tsp
Salt
1/4 cup
Champagne vinegar or white-wine vinegar
1/4 cup
Olive oil, extra-virgin
1
Salad, Red & White