Get double citrus flavor by adding fresh orange sections and citrus vinaigrette to a mixture of endive, radicchio and fennel.
Makes 4 to 6 servings
2 heads Belgian endive, sliced into long, thin strips
1 head radicchio, sliced
1 fennel bulb, cored and thinly sliced
2 navel oranges, peeled and sectioned
2 tablespoons chives, chopped
Sea salt, to taste
Freshly ground pepper, to taste
Combine endive and radicchio in a large serving bowl. Add remaining ingredients; toss to mix. Serve immediately.