Salad with Red Radicchio and Watercress
4 servings

1 head Royal Rose radicchio
1 large bunch fresh watercress
4 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon dijon mustard
salt and pepper

Wash the lettuces and dry well. Tear the radicchio into bite-size pieces and pick the leaves from the watercress, discarding the coarse stems. Make a dressing from the olive oil, vinegar, mustard, salt and pepper. Toss lettuces and dressing in a medium salad bowl.