Tricolore Salad

Ingredients

• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon honey
• 1 tablespoon sherry or chardonnay vinegar
• Kosher salt and freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 2 cups loosely packed coarsely chopped mature arugula, or whole baby arugula leaves
• 1 endive, sliced crosswise into thin ribbons
• 1/2 head radicchio, cored and sliced into thin ribbons
• 2 tablespoons grated Parmesan, plus additional for garnish
• 2 tablespoons grated Pecorino-Romano, plus additional for garnish

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