Tricolore Salad with Roquefort and Hazelnuts

Ingredients

• 7 Tbs. olive oil
• 2 Tbs. white balsamic vinegar
• 1 tsp. fresh lemon juice
• 1/2 tsp. grated lemon zest
• 1/2 tsp. Dijon mustard
• 1/2 tsp. pure maple syrup
• 5 oz. baby arugula leaves (10 cups
• loosely packed)
• 2 large Belgian endive (6 leaves each)
• cut crosswise into 3/4-inch-wide strips
• cores discarded
• 1 7-oz. head radicchio
• quartered
• cored
• and sliced into ribbons
• 3 oz. Roquefort or creamy blue cheese
• crumbled ( 1/2 cup)
• 1/4 cup finely chopped toasted hazelnuts

Instructions

1. To make Vinaigrette: Whisk together oil, vinegar, lemon juice, lemon zest, mustard, and maple syrup in glass measuring cup.
2. Season with salt and pepper, if desired.
3. To make Salad: Toss together arugula, endive, and radicchio in large bowl.
4. Add 3 to 4 Tbs.
5. Vinaigrette, and toss to coat.
6. Divide Salad among serving plates.
7. Sprinkle with Roquefort and toasted hazelnuts.
8. Drizzle with more Vinaigrette, if desired.