Radicchio, Arugula, and Frisee Salad

• 1 teaspoon fennel seeds, lightly crushed
• 1/4 cup extra-virgin olive oil
• 1 1/2 tablespoons fresh lemon juice
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1 small head radicchio (3 oz), torn into bite-size pieces (2 cups)
• 4 oz arugula, tough stems removed and leaves torn into bite-size pieces (3 cups)
• 4 oz frisee (French curly endive), torn into bite-size pieces (3 cups)

1. Heat fennel seeds in oil in a small skillet over low heat, stirring, until seeds are a shade darker, 1 to 2 minutes, then cool.
2. Whisk together lemon juice, salt, and pepper in a large bowl, then whisk in fennel oil until combined well.
3. Just before serving, whisk vinaigrette and toss with greens.

fennel seeds, extravirgin olive oil, lemon juice, salt, black pepper, head radicchio, arugula

Taken from www.epicurious.com/recipes/food/views/radicchio-arugula-and-frisee-salad-106040 (may not work)