Escarole, Fennel, and Oak-Leaf Salad

• 34 cup apple cider
• 1 (3/4 lb) fennel bulb, stalks discarded and bulb quartered lengthwise
• 2 12 tablespoons cider vinegar
• 1 teaspoon finely chopped shallot
• 34 teaspoon salt
• 14 teaspoon black pepper
• 14 cup extra virgin olive oil
• 12 cups escarole, leaves (from hearts of 2 heads)
• 6 ounces small oak-leaf lettuce leaves (12 cups loosely packed)

1. Boil apple cider in a small saucepan or skillet over moderate heat until reduced to about 2 tablespoons, 5 to 8 minutes.
2. Cool to room temperature.
3. Shave fennel into 1/8-inch-thick slices with slicer.
4. Whisk together reduced cider syrup, vinegar, shallot, salt, and pepper in a small bowl, then add oil, whisking to combine.
5. Toss with fennel, escarole, and lettuce in a large bowl just before serving.

apple cider, fennel bulb, cider vinegar, shallot, salt, black pepper, extra virgin olive oil

Taken from www.food.com/recipe/escarole-fennel-and-oak-leaf-salad-339195 (may not work)