Ingredients:
1 tablespoon red wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
2 cloves garlic, minced
1/8 teaspoon sea salt, or to taste
Freshly ground black pepper, to taste
¼ cup olive oil
½ cup pitted Kalamata olives, coarsely chopped
1 tablespoon chopped fresh parsley
3 medium oranges
10 cups mixed lettuce and radicchio, torn into bite-size pieces
2 small heads endive, sliced (optional)
2 bulbs fennel, trimmed and thinly sliced
Directions:
1. To Prepare the Vinaigrette: Whisk together vinegar, lemon juice, mustard, garlic, salt and pepper in a small bowl. Slowly whisk in the olive oil. Stir in the olives and parsley.
2. To Prepare the Salad: Using a sharp knife, remove the peel and white pith from the oranges. Quarter the oranges; slice the pieces crosswise.
3. Just before serving, combine the lettuces, radicchio, Belgian endive (if using), fennel, and oranges in a large bowl. Drizzle the vinaigrette over the salad and toss well to coat.
Serves 4