Mache with Fennel, Carrot, and Orange

• 2 tablespoons plus 1 teaspoon fresh lemon juice
• 1 tablespoon champagne vinegar
• 1/2 teaspoon coarse salt
• Pinch of sugar
• Freshly ground pepper
• 1/4 cup extra-virgin olive oil
• 1/4 pound baby or halved regular carrots, peeled into ribbons (about 2 1/2 cups)
• 1/2 medium fennel bulb (about 10 ounces), trimmed, halved lengthwise, and thinly sliced crosswise
• 1 medium shallot, halved lengthwise and thinly sliced
• 3 small oranges, peel and pith removed, carved into segments using a sharp knife (about 1 1/4 cups)
• 4 cups mache

1. Make the dressing: Whisk together lemon juice, vinegar, salt, and sugar in a medium bowl; season with pepper.
2. Add oil in a slow, steady stream, whisking constantly until emulsified.
3. Make the salad: Toss carrots and fennel in a bowl with dressing to coat.
4. Let stand until softened, about 15 minutes.
5. Using a slotted spoon, transfer carrot-fennel mixture to a large bowl; discard excess dressing.
6. Add shallot, orange segments, and mache; toss to combine.
7. Divide salad among 4 serving plates.

lemon juice, champagne vinegar, coarse salt, sugar, freshly ground pepper, extravirgin olive oil, carrots, fennel bulb, shallot, oranges, mache

Taken from www.epicurious.com/recipes/food/views/mache-with-fennel-carrot-and-orange-392398 (may not work)