Belgian Endive, Spinach, and Radicchio Salad with Mustard Vinaigrette

Description
Who said spinach doesn't taste ?! Please, make this great tasting salad and convert any anti-spinach friends you have ! Enjoy !

Ingredients
SALAD:

2 x heads Belgian endive 1/2 lb spinach washed, stemmed, and spun dry 1 head radicchio - (4 to 6 oz)

MUSTARD VINAIGRETTE:

1 tbl Dijon mustard 1 tbl balsamic vinegar 1 tsp tamari 2 x garlic cloves finely minced 1/4 tsp	freshly-ground black pepper 2 tbl olive oil Water (optional)

Directions
Wipe the endive clean with a damp cloth. Cut off the root end and separate the leaves. Stack the leaves and cut them lengthwise into strips. Follow the same procedure for the radicchio and spinach. Mustard Vinaigrette: Put the mustard, vinegar, tamari, garlic and pepper into a small bowl. Whisk with a fork. Slowly add the olive oil, stirring until blended. If the vinaigrette is too thick, add some water. Combine the lettuces and toss with the mustard vinaigrette. Arrange on each of four dinner plates.

This recipe yields 4 servings.