Ingredients

• 3 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 1 shallot, minced
• 1 small fresh fennel bulb, trimmed, cut vertically into thin slices
• 1 1/2 cups bite-size pieces radicchio
• 3 tablespoons sliced pitted black olives

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Instructions

1. Whisk 3 tablespoons olive oil, lemon juice and minced shallot to blend in small bowl. Season dressing to taste with salt and pepper.
2. Toss fennel and radicchio with dressing in medium bowl. Divide salad between 2 plates. Garnish with sliced olives and serve.