An easy citrus and bitter greens salad that makes for a light lunch or a satisfying side dish.
2 tablespoons extra-virgin olive oil1 head escarole, washed and roughly chopped Combine 1/4 cup citrus juice with mayonnaise and lemon juice in a medium bowl . Whisk in honey. Whisking constantly, slowly add olive oil in a thin, steady stream.
Season to taste with salt and pepper.Toss endive, radicchio, escarole, fennel, and citrus segments in a large bowl. Drizzle in half of dressing, season to taste with salt and pepper, toss to combine, then drizzle in more dressing to taste. Serve immediately.
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