Muscato™, Arugula, Endive and Roquefort Salad

Ingredients

• 1/4 cup red wine vinegar

• 1 teaspoon Dijon mustard

• Salt and pepper to taste

• 3/4 cup olive oil

• 1 bunch arugula, stem discarded, washed and spun dry

• 1 Belgian Endive, trimmed and cut lengthwise into julienne strips

• 1 bunch Watercress, coarse stems discarded, rinsed and spun dry

• 1/2 pound Muscato™ Grapes

• 1/4 pound Roquefort, crumbled