For the Salad:
1 Small head frisee lettuce, washed and dried
1 Small head radicchio, sliced in 1/2 in. 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 Roasted Chopped Almonds
For the Vinaigrette:
1/2 Medium shallot, finely diced if not blending
1 Tablespoon smooth Dijon mustard
1/4 Cup white wine or champagne vinegar
1/4 Cup ENZO Organic Clementine Crush Olive Oil
Salt and pepper, to taste
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.