Radicchio, Lettuce and Fennel Salad with Orange Dressing
Rinse the radicchio, lolla rosa and oak leaf lettuce, spin dry and tear into bite-size pieces.
Peel the onions and cut into thin rings.
Rinse the fennel, remove the stalks, halve the bulb, remove the core and thinly slice.
With a sharp knife, remove the zest and white pith from the oranges. Working over a bowl to catch any juices, cut in between the membranes to release the fruit. Squeeze out the juice from the orange shell.
In a bowl, whisk together reserved orange juice, the balsamic and red wine vinegar, salt and pepper and the olive oil until well combined. Add the radicchio and lettuces, the onion, fennel, orange segments and the olives and toss to coat. Arrange on plates and serve.