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Endive and Asiago Salad
- 6 tablespoons olive oil
- 4 1/2 tablespoons fresh lemon juice
- 6 heads of Belgian endive, cut into 1-inch pieces
- 6 cups (loosely packed) arugula
- 3 green onions, chopped
- 1 1/2 cups grated Asiago cheese (about 3 1/2 ounches)
Directions:View on Bon Appetit
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