1 1/2 c  Orzo; rice shaped pasta
-uncooked
-Salt
1/3 c  Carrots; finely chopped
1    Tomato, plum;seeded & finely
-chopped
1/3 c  Green pepper; finely chopped
1/3 c  Celery; chopped
1/3 c  Red onion; finely chopped
1/3 c  Parsley; fresh; minced
Black pepper; frshly ground
1    Belgian endive;up to 2 heads
-leaves separated
1    Radicchio; up to 2 heads
-leaves separated

-DRESSING –
3 tb Vinegar, white wine
1 ts Dijon mustard
6 tb Olive oil

Bring a large saucepan of water to boil over high heat. Add orzo and 1 tbsp
salt and boil for about 8 minutes,or until pasta is tender but still
slightly firm. Turn orzo into a sieve, rinse under cold water to stop
cooking, and drain well. Dressing: In a small bowl, combine vinegar and
mustard, then whisk in oil. Bring small saucepan of water to boil over high
heat, add carrots, and blanch for 2 minutes. Drain in a colander. In a
large bowl, combine orzo, carrots, tomato, green pepper, celery, onion and
parsley. Add dressing, season with salt and pepper, and toss to combine
well. Serve with endive and radicchio.