Mixed Lettuce, Fennel and Orange Salad with Black Olive Vinaigrette

• 1 tablespoon(s) red-wine vinegar
• 1 tablespoon(s) lemon juice
• 1 teaspoon(s) Dijon mustard
• 2 clove(s) garlic, minced
• 0.125 teaspoon(s) salt, or to taste
• Freshly ground pepper, to taste
• 0.25 cup(s) extra-virgin olive oil
• 0.5 cup(s) Kalamata olives, pitted and coarsely chopped
• 1 tablespoon(s) chopped fresh parsley
• 3  medium navel or Valencia oranges
• 10 cup(s) mixed lettuces , such as chicory, radicchio and lettuce
• 2 head(s) Belgian endive, sliced
• 2 bulb(s) fennel, trimmed and sliced

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Directions

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

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