2 heads Boston lettuce
1 head Radicchio
1 head Belgian endive
1 pkg. goat cheese (chevre)
1/2 c. walnuts, chopped coarsely

DRESSING:

1 c. olive oil
1/4 c. white wine vinegar or lemon juice or good balsamic vinegar
2 tsp. Dijon mustard
2 tbsp. mayonnaise
Salt and pepper
Parsley

Wash and tear lettuce, radicchio and endive. Toss with cut up goat cheese and walnuts. Mix all dressing ingredients with wire whisk. Add enough dressing to coat greens; toss well and serve immediately.