Tricolor Salad with Balsamic Vinaigrette

Name: Tricolor Salad with Balsamic Vinaigrette
Ingredients: 4 cups, arugula; 1 small head, radicchio, cored and leaves torn; 2 small heads, Belgian endive, stems trimmed and leaves cut crosswise into thirds; 1 1/2 teaspoons, red wine vinegar; 1/4 teaspoon, table salt; 1 1/2 tablespoons, balsamic vinegar; 1/8 teaspoon, ground black pepper; 6 tablespoons, extra-virgin olive oil