Escarole, Fennel, And Oak-Leaf Salad

• 3/4 cup apple cider (preferably unfiltered)
• 1 (3/4-lb) fennel bulb (sometimes labeled "anise"), stalks discarded and bulb quartered lengthwise
• 2 1/2 tablespoons cider vinegar
• 1 teaspoon finely chopped shallot
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup extra-virgin olive oil
• 12 cups loosely packed small or torn tender pale escarole leaves (from hearts of 2 heads)
• 6 oz small oak-leaf lettuce leaves or other tender lettuce such as Boston (12 cups loosely packed)
• an adjustable-blade slicer

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

apple cider, fennel, cider vinegar, shallot, salt, black pepper, extravirgin olive oil, torn tender pale

Taken from www.epicurious.com/recipes/food/views/escarole-fennel-and-oak-leaf-salad-236393 (may not work)