Moscato, Arugula, Endive and Roquefort Salad

Ingredients

• 1/4 cup red wine vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• 3/4 cup olive oil
• 1 bunch arugula, stemmed, 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 moscato grapes
• 1/4 pound Roquefort crumbled

Directions

1. In a small bowl, whisk together the vinegar and the mustard. Add salt and pepper to taste.
2. Add the oil in a stream, whisking; whisk the dressing until it is emulsified.
3. Divide the arugula among 4 salad plates.
4. Top arugula with the endive and the watercress.
5. Arrange the grapes and the Roquefort over the greens.
6. Drizzle the dressing over the salads.