Makes about 8 servings.

1/3 Cup Olive Oil
3 Tbs. Red Wine Vinegar
4 tsp. Balsamic Vinegar
4 Arugula Bunches, torn into bite-size pieces
2 Heads Radicchio, torn into bite-size pieces
2 Heads Belgian Endive, sliced
6 Tbs. Freshly Grated Parmesan Cheese

METHOD:
Whisk oil and vinegars to blend in small bowl. Season with salt and pepper. Combine arugula, radicchio, endive, and Parmesan in large bowl. Add enough dressing to season to taste and toss.