• 2 tablespoons balsamic vinegar
  • 1 garlic clove, pressed or minced
  • 1/4 teaspoon salt
  • Freshly ground black pepper
  • 5 tablespoons olive oil
  • 6 cups torn up 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


  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. Serve immediately.

 Serves 4

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