Tri Colore Salad Recipe | Valerie Bertinelli | Food Network

Ingredients

• 1/4 cup extra-virgin olive oil
• 3 tablespoons fresh lemon juice
• 3 tablespoons rice vinegar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 small shallot, finely diced
• 1 small clove garlic, grated
• 3 cups roughly chopped radicchio (from 1 small head)
• 2 large handfuls arugula (about 3 cups)
• 2 small Belgian endive, sliced
• 1 bulb fennel, trimmed and thinly sliced
• 1/3 cup shaved Parmesan