2 heads Belgian endive, leaves separated
1 small head radicchio, leaves separated
About 4 cups baby kale greens
1/3 cup extra-virgin olive oil
3 tablespoons lemon juice
1 tablespoon Dijon mustard
1 teaspoon honey
Salt and freshly ground black pepper
Chunk of Parmigiano-Reggiano
This vinaigrette is a great make-ahead tip--make a double batch (or the recipe as is) and store it in the fridge well covered for up to a week.
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