Ingredients

• 1/2 c. castelvetrano olives
• 2 heads frisee, base and core removed
• 2 heads endive, halved, core removed and sliced into thin strips lengthwise
• 1 small to medium fennel bulb, sliced thinly
• 1 small shallot, sliced thinly
• Lemon Vinaigrette, recipe follows
• Salt and black pepper
• Baguette, from your favorite bakery, for serving
• 2 T. lemon juice
• 2 T. lemon zest
• 3 T. olive oil

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Instructions

1. Gently crush olives between your palm and the countertop. Remove pits and tear olives into 2 to 3 pieces. Put frisee, endive, fennel, shallot and olives into a bowl and mix gently with Lemon Vinaigrette. Taste for seasoning, adding salt and pepper to taste.
2. Combine all ingredients in a dressing bottle or small bowl. Mix well before using.