1 small head frisee lettuce, washed and dried
1 small head radicchio, sliced in 1/2" strips, washed and dried
1 head endive, spears separated
2-3 ounces baby arugula
1 small fennel bulb, thinly sliced
1 blood or navel orange, segmented
1/2 cup ENZO'S TABLE almonds roasted chopped
Clementine Crush Vinaigrette
1.Blend or whisk shallot, mustard and vinegar until combined. Slowly stream olive oil until emulsified. Season with salt and pepper, to taste.
2.Lightly dress lettuces with dressing. Arrange on platter. Top with segmented citrus and roasted, no salt almonds.