Grape, Arugula, Endive, And Roquefort Salad Recipe

• 1/4 c. red-wine vinegar
• 1 tsp Dijon-style mustard
• 3/4 c. extra virgin olive oil
• 1 bn arugula stems discarded, washed well, and spun dry
• 1 x Belgian endive trimmed and cut lengthwise into julienne strips
• 1 bn watercress coarse stems discarded, rinsed, and spun dry
• 1/2 lb large black grapes halved and seeded
• 1/4 lb Roquefort crumbled

Directions