Tri-Colored Salad

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2 spears endive, washed, dried, and coarsely chopped
1 small head radicchio, washed, dried, and coarsely chopped
About ⅓ pound baby arugula, washed, dried, and thinly chopped
2 cups baby spinach lettuce
1 cup cherry tomatoes
¼ cup toasted pine nuts
Homemade croutons or garlic crackers

Dressing
2 teaspoons Dijon mustard
6 tablespoons red wine vinegar
6 tablespoon extra-virgin olive oil
Salt and freshly ground pepper

Directions
Combine all lettuces and tomatoes in large bowl and season with salt and pepper, to taste. Toss with the nuts. Whisk the mustard, vinegar, and oil together in a small bowl and season with salt and pepper, to taste. Pour dressing over salad and toss to combine. Top with croutons or garlic crackers.

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