• 12 leaves each Endive, Belgian, Frisee
• 1 Tbspn Djon mustard
• 1/4 cup apple cider vinegar
• Sea salt and freshly ground black pepper to taste
• 1 Tbspn freshly squeezed lemon juice
• ¼ cup extra virgin olive oil
• 1/4 cup walnuts or almonds (optional)
• 2 medium ripe tomatoes

Beat together the mustard, vinegar, salt, pepper and lemon juice. Slowly drizzle in the oil, mixing the salad dressing well. Toss the endive with the dressing and add the walnuts and tomatoes as garnish. Makes 4 servings.