Tricolore Insalata

1 tablespoon balsamic vinegar

Salt and freshly ground pepper, to taste

2 tablespoons extra-virgin olive oil

1/2 head radicchio, sliced crosswise 1/2 inch thick

1 head Belgian endive, sliced crosswise 1/2 inch thick

1 cup arugula

1 ounce Parmigiano-Reggiano cheese, shaved into thin strips with a vegetable peeler

I used a salad mix that had all those types of lettuces.  Easy and better than the salads I had in Italy.  Ssh, don't tell the Italians I said that!!!