Greens and Radish Salad

INGREDIENTS
1          small head (4 inch) Radicchio
2          cups chopped Arugula
2          cups chopped Escarole
8-10    medium radishes
1          3 inch piece Daikon radish
2          tablespoons Emile’s Port wine
½         tablespoon good quality Balsamic vinegar

METHOD

Remove the hard core from the Radicchio and slice it crosswise into ½ inch strips. Slice these crosswise also and add to a large salad bowl. Add the Arugula to the salad bowl. When preparing the escarole, remove the outer tough leaves and also remove the white stems from the leaves before chopping. Add to the salad bowl.

Thinly slice the radishes and add to the salad bowl. Peel the Daikon radish, and cut in half lengthwise. Thinly slice both halves and add to the salad bowl. Toss the salad well.

In a small bowl, mix the port and the Balsamic vinegar and serve alongside the salad.