Insalata Tricolore

Ingredients

• 1 tablespoon Dijon mustard
• 1 tablespoon red wine vinegar
• 1 tablespoon chopped fresh oregano
• 3 tablespoons extra-virgin olive oil
• salt and pepper to taste
• 1 cup chopped radicchio
• 1 cup chopped Belgian endive leaves
• 2 cups chopped arugula
• 0.25 cup freshly grated Parmigiano-Reggiano cheese
• 0.25 cup toasted pine nuts

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