Ingredients

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

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

Description

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