Grape, Arugula, Endive, and Roquefort Salad

ingredients

• 1/4 cup red-wine vinegar
• 1 teaspoon Dijon-style mustard
• 3/4 cup olive oil
• 1 bunch of arugula, stems discarded, washed well, and spun dry
• 1 Belgian endive, trimmed and cut lengthwise into julienne strips
• 1 bunch of watercress, coarse stems discarded, rinsed, and spun dry
• 1/2 pound large black grapes, halved and seeded
• 1/4 pound Roquefort, crumbled

directions

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.