Ingredients for 4
2 balls of radicchio lettuce
1 Bunch of curly endive
100g of Fresh Asiago cheese cut into small cubes
500g of white and red table grapes (half of them cut in half)
2 Teaspoons of sweet mustard
6 Tablespoons of extra virgin olive oil
Juice of 1 lemon
Salt and white pepper to season
Wash and drain the lettuce. Rip the leaves into bite size pieces and place it into a large terrine.
Add the cheese and the grapes
In a small bowl combine the mustard, oil and the lemon juice and mix with a whisk to a smooth dressing. Pour into the salad bowl and season with salt and pepper.