Insalata Tricolore with Lemon Vinaigrette

This is a great side salad I like to make with anything Italian. It's very pretty, but also very simple, so you can focus on your pizza/pasta/lasagna, etc. Like a lot of salads I make, I had something similar at a restaurant and came home and copied it. You could add any number of things to it if you wanted to fancy it up: toasted pine nuts, dried cranberries, mandarins...but it's really just meant to be simple. I'm not going to put measurements on this because you can make up the dressing and then do as much or as little salad as you want, depending on your crowd.

Salad:

Arugula

Endive

Radicchio

Shaved Parmesan (use a block of parmesan and shave it with your potato peeler)

Dressing:

1/4 cup EVOO

1/4 cup white wine vinegar

Juice of 1 lemon

1 teaspoon Italian herb seasoning

1 Tablespoon agave nectar (or more or less to taste)

1 Tablespoon dijon mustard

Fresh ground black pepper, to taste

Shake dressing ingredients in jar and toss with salad. Wah-lah!