Tri Colored Salad with Lemon Vinaigrette

Here's an easy salad to whip up that will impress!

Shopping List:

1 small radicchio

2 endives

spinach or arugala

Vinaigrette:

1/3 cup olive oil

1 lemon

1 tbsp dijon mustard

1 tsp honey

pinch of salt

Arrange the leaves starting with the radicchio and endives (cut the bottoms off to remove the leaves easier). Place a handful of spinach or arugla in the center of the plate. Drizzle with the vinaigrette.

To make the dressing. Pour the olive oil, juice of 1 lemon, dijon mustard, bit of honey and a pinch of salt in to a mason jar. Seal and shake. So easy and stores perfectly in the jar!

Tip: If you have some shredded parm in the fridge, throw a palmful in as well. Tastes even better!