Tricolore Salad Recipe

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1/4 cup olive oil

3 tablespoons red wine vinegar

2 teaspoons honey

1 teaspoon Dijon mustard

kosher salt and black pepper

1 head radicchio, torn into bite-size pieces (about 5 cups)

1 bunch arugula, thick stems removed (about 5 cups)

2 heads endive, sliced (about 3 cups)

2 ounces Parmesan, shaved

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