Charred Tricolore Salad

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3 large heads radicchio, cored and quartered

3 large endives, halved lengthwise

1 recipe Balsamic Vinaigrette (see below)

1/4 cup fresh oregano leaves, finely chopped

1 bunch arugula

1 teaspoon Dijon mustard

2 tablespoons balsamic vinegar

14 cup extra virgin olive oil

salt and pepper to taste

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