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Ingredients

• 1 tablespoon  red-wine vinegar
• 1 tablespoon  lemon juice
• 1 teaspoon  Dijon mustard
• 2 cloves  garlic, minced
• 1/8 teaspoon  salt, or to taste
•   Freshly ground pepper, to taste
• 1/4 cup  extra-virgin olive oil
• 1/2 cup  Kalamata olives, pitted and coarsely chopped
• 1 tablespoon  chopped fresh parsley
• 3   medium navel or Valencia oranges
• 10 cups  mixed lettuces, (3 small heads), such as chicory, radicchio and leaf lettuce, torn into bite-size pieces
• 2 heads  Belgian endive, sliced
• 2 bulbs  fennel, trimmed and sliced

Description

This Colorful Salad Offers A Symphony Of Flavors And Textures. Savory Black Olives, Sweet Orange Slices And Crisp, Licorice-flavored Fennel Balance The Slightly Bitter Tastes Of Chicory, Radicchio And Belgian Endive.

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