1 Tbsp red wine vinegar
1 Tbsp lemon juice
1 tsp dijon mustard
2 cloves garlic minced
1/8 Tbsp salt, or to taste
freshly ground pepper to taste
1/4 cup extra-virgin olive oil
1/2 cup kalamata olives; pitted & coarsely chopped
1 Tbsp chopped fresh parsley
3 medium navel or valencia oranges
10 CUPS Mixed Lettuces, such as Chicory, Radicchio and Lettuce
2 Heads Belgian Endive, sliced
2 Bulbs Fennel, trimmed & sliced


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

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

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