1/4 cup Red Wine Vinegar

1 teaspoon Dijon Mustard

Salt and Pepper to taste

3/4 cup Olive Oil

1 bunch Arugula stem discarded washed and spun dry

1 Belgian Endive trimmed and cut lengthwise into julienne strips

1 bunch Watercress coarse stems discarded rinsed and spun dry

1/2 pound Muscatos™ Grapes

1/4 pound Roquefort crumbled

In a small bowl whisk together the vinegar and the mustard and add salt and pepper to taste.

Add the oil in a stream, whisking, and whisk the dressing until it is emulsified.

Divide the arugula among 4 salad plates, top it with the endive and the watercress, and arrange the grapes and the Roquefort over the greens.

Drizzle the dressing over the salads.