Fennel, Endive and Frisee with Castelvetrano Olives, Shallots and Lemon

• 1/2 c. castelvetrano olives
• 2 heads frisee, base and core removed
• 2 heads endive, halved, core removed and sliced into thin strips lengthwise
• 1 small to medium fennel bulb, sliced thinly
• 1 small shallot, sliced thinly
• Lemon Vinaigrette, recipe follows
• Salt and black pepper
• Baguette, from your favorite bakery, for serving
• 2 T. lemon juice
• 2 T. lemon zest
• 3 T. olive oil

1. Gently crush olives between your palm and the countertop.
2. Remove pits and tear olives into 2 to 3 pieces.
3. Put frisee, endive, fennel, shallot and olives into a bowl and mix gently with Lemon Vinaigrette.
4. Taste for seasoning, adding salt and pepper to taste.
5. Combine all ingredients in a dressing bottle or small bowl.
6. Mix well before using.

castelvetrano olives, endive, fennel bulb, shallot, lemon vinaigrette, salt, favorite bakery, lemon juice, lemon zest, olive oil

Taken from www.foodnetwork.com/recipes/fennel-endive-and-frisee-with-castelvetrano-olives-shallots-and-lemon-recipe.html (may not work)