Ingredients

• 2 heads radicchio, washed, dried and separated into leaves
  2 large Belgian endives, washed, root end cut off separated into leaves
  1 bunch watercress, stems trimmed, washed and dried
  3 ounces feta cheese, crumbled
  1/2 cup walnut halves, lightly toasted
  
  For dressing:
  1 tespoon Dijon mustard
  2 tablespoons red wine vinegar
  salt and pepper to taste
  1/4 cup walnut oil
  1/4 cup extra virgin olive oil