Ingredients

For the Black Olive Vinaigrette:
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
For the Salad:
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



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Description

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