DRESSING:

2 tbsp. balsamic vinegar
1 tsp. Dijon mustard
1/3 c. olive oil
Salt and pepper

6 c. shredded radicchio (3/4 lb.)
2 c. thinly sliced fennel bulb
1/2 c. walnuts, toasted and chopped
2/3 c. crumbled Gorganzola (3 oz.)
6 c. arugula, coarse stems discarded, the leaves washed and well spun dry

Dressing: In small bowl whisk balsamic vinegar, mustard, salt, pepper. Add oil in stream whisking until dressing is emulsified.

In a bowl toss radicchio, fennel, walnuts, Gorganzola and dressing. Arrange on 8 plates, the arugula, then put the radicchio mixture on top. Enjoy.