- For the dressing
- 6 tablespoons olive oil
- peppers (freshly ground)
- ½ teaspoon Mustard
- 2 tablespoons balsamic vinegar
- 1 tomato
To make dressing: Whisk mustard with vinegar and season with salt and pepper. Whisk in oil.
Rinse all types of salad and spin dry. Finely chop radicchio and tear remaining salad greens into bite-sized pieces.
Rinse and slice tomatoes.
Divide salad greens among plates, drizzle with dressing and serve garnished with tomato slices.