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Muscatos™, Arugula, Endive and Roquefort Salad
By Chef Chris Faulkner

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
1/4 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.