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.