- 1/2 cup raspberry vinegar
- 2/3 cup chopped fresh shallots
- 3/4 cup olive oil
- 1 small head romaine lettuce, thinly sliced (about 6 cups)
- 1 large head radicchio, thinly sliced
- 1 large head Belgian endive, thinly sliced
- Blend vinegar and shallots in blender or processor. With machine running, gradually add oil. Season with salt and pepper.
- Combine romaine, radicchio and endive in large bowl. Toss with enough vinaigrette to coat.