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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 ounces)

Whisk oil and lemon juice in small bowl. Season dressing with salt and pepper. Place endive, arugula, green onions, and cheese in large bowl. Pour dressing over; toss. Season with salt and pepper.

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