Winter Greens Salad With Fennel, Citrus, and Creamy Citrus Vinaigrette Recipe | Recipe Cart | Recipe

Ingredients

• 1 1/2 pounds (700 grams) mixed citrus fruit (such as oranges, grapefruit, pomelo, tangerines, and mandarins), peeled and cut into suprèmes or 1/4 wheels, juices reserved separately
• 1/4 cup (50 grams) mayonnaise
• 1 tablespoon (15 milliliters) juice from 1 lemon
• 1 tablespoon (15 milliliters) honey
• 2 tablespoons (30 milliliters) extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1 Belgian endive
• 1 small head radicchio (about 5 ounces/150 grams)
• 1 head escarole, washed and roughly chopped (about 6 cups/300 grams chopped leaves)
• 1 large bulb fennel (about 6 ounces/175 grams), shaved on a mandoline