->Tricolor <-

4 servings 2 cups (4 ounces) arugula (or watercress, mesclun, mache), rinsed and stemmed

2 heads of radicchio, rinsed, trimmed, and cut into thin diagonal slices

2 Belgian endives, rinsed, trimmed, and cut into thin diagonal slices

1/2 cup Creamy Lemon-Chive Dressing

Fleur de sel

Freshly ground black pepper

In a large bowl, combine the arugula, radicchio, and Belgian endive,

tossing lightly to blend. Drizzle with the dressing and toss until

all the leaves are evenly coated. Season with fleur de sel and pepper.

Creamy Lemon-Chive Dressing

Sauce au Citron et la Ciboulette

makes 1 1/2 cups

2 tablespoons freshly squeezed lemon juice

1/4 teaspoon fine sea salt

1 cup light cream

1/3 cup finely minced fresh chives

In a small jar, combine the lemon juice and the salt. Cover and shake to dissolve the salt. Add the cream and chives. Shake to

blend. Taste for seasoning. Store, covered and refrigerated, for up to one week. Shake to blend again before using.