Tri Colore Salad with Fennel – Rachael Ray

Ingredients

• 2 bulbs endive, trimmed and sliced
• 2 hearts of romaine, trimmed and chopped
• 2 radicchio, cored and sliced
• 1 large bulb fennel and a few fronds – fronds chopped, fennel cored and thinly sliced
• 1 navel orange
• 1 small shallot, finely chopped
• 3 tablespoons red wine vinegar (eyeball it)
• 5 tablespoons extra virgin olive oil (EVOO)
• Salt and pepper