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

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Cooking Directions

Step 1

To prepare vinaigrette: Whisk vinegar, lemon juice, mustard, garlic, salt and pepper in a small bowl. Slowly whisk in oil. Stir in olives and parsley.

Step 2

To prepare salad: Using a sharp knife, remove peel and white pith from oranges. Quarter the oranges; slice pieces crosswise.

Step 3

Just before serving, combine lettuces, endive, fennel and the orange slices in a large bowl. Drizzle the vinaigrette over the salad and toss to coat well.