Escarole, Fennel, And Orange Salad

• 2 navel oranges (1 lb total)
• 2 medium fennel bulbs, stalks discarded and bulbs halved lengthwise (sometimes called anise, 1 3/4 lb total)
• 1 1/2 tablespoons white wine vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup olive oil
• 2 heads escarole, dark outer leaves discarded and pale green and yellow inner leaves torn into bite-size pieces (2 lb total)

1. Finely grate enough zest from 1 orange to measure 1 tablespoon. Cut peel, including all white pith, from both oranges with a paring knife.
2. Cut segments free from membranes, then cut segments crosswise into 1/2-inch pieces.
3. Cut out and discard core of each fennel bulb, then cut bulbs crosswise into thin slices.
4. Whisk together vinegar, zest, salt, and pepper in a small bowl until salt is dissolved, then add oil in a stream, whisking until combined well.
5. Toss escarole, fennel, and oranges with dressing in a large bowl until combined well. Season with salt and pepper.

oranges, fennel bulbs, white wine vinegar, salt, black pepper, olive oil, outer

Taken from www.food.com/recipe/escarole-fennel-and-orange-salad-275443 (may not work)