Bitter Greens Salad

To prepare this salad ahead, whisk together the dressing ingredients, then refrigerate. Combine the greens, and refrigerate separately; toss with the dressing and garnish with cheese right before serving.

Dressing:
1 T cider vinegar
1 1/2 t sugar
1 t chopped fresh thyme
1 1/2 t extra virgin olive oil
1 t Digon mustard
1/4 t salt
1/4 t freshly ground black pepper

Salad:
4 c torn Boston lettuce
2 c torn Radicchio
1 c torn Belgian endive
1/4 c (1 oz) shaved Parmigiano-Reggiano cheese

To prepare dressing, combine first 7 ingredients in a large bowl, stirring with a whisk. Add lettuce, radicchio, and endive; toss to coat. Arrange on a platter; top with cheese. Yield: 6 servings

Calories 45; Fat 2.5 g