Ingredients

• 2 tablespoons balsamic vinegar
• 1 garlic clove, pressed or minced
• 1/4 teaspoon salt
• Freshly ground black pepper
• 5 tablespoons olive oil
• 6 cups tornup green leaf lettuce, washed and spun dry
• 1 cup tornup radicchio, washed and spun dry
• 1/2 large Granny Smith apple, cut into 12 thin slices
• 2/3 cup thinly sliced fennel
• 1/2 cup chopped toasted pecans

Instructions

1. Combine the vinegar, garlic, salt, and pepper in a medium size bowl. Slowly whisk in the olive oil. Mix the lettuce and radicchio in a salad bowl. Just before serving pour on the dressing and toss.
2. Divide the salad among 4 salad plates. Place 3 apples slices on one side of each salad, and one quarter of the fennel on the other side. Sprinkle the pecans all over the salads.
3. Serve immediately.