Puntarelle With Anchovy Vinaigrette

Tear the long puntarelle leaves in to bite size pieces and slice the thicker stalks, place in a chilled bowl

Combine all ingredients (except puntarelle)  in a mini food processor or blender, blend until smooth. Taste and correct seasonings as needed. Use right away or bring to room temperature before using. 

Toss the dressing with the greens, serve on chilled plates with fresh ground pepper.