Tricolor Salad with Balsamic Vinaigrette | America's Test Kitchen

Ingredients

• 4 cups arugula
• 1 small head radicchio , cored and leaves torn
• 2 small heads Belgian endive , stems trimmed and leaves cut crosswise into thirds
• 1 1/2 teaspoons red wine vinegar
• 1/4 teaspoon table salt
• 1 1/2 tablespoons balsamic vinegar
• 1/8 teaspoon ground black pepper
• 6 tablespoons extra-virgin olive oil