Lettuce and Fennel Salad with Citrus Vinaigrette

• Recipe by Edwin Goto

Fresh tangerine juice makes a lovely dressing for Edwin Goto's first-course salad from the The Lodge at Koele. You can add sections of the fruit, too.

Ingredients

1. 1/4 cup fresh tangerine or orange juice
2. 3 tablespoons fresh lemon juice
3. 2 tablespoons olive oil
4. 3/4 teaspoon salt
5. 1/4 teaspoon freshly ground pepper
6. 1 large head of red oak leaf lettuce, torn into bite-size pieces
7. 1 large bunch of arugula, torn into bite-size pieces
8. 1 small head of frisée, leaves torn into bite-size pieces
9. 1 large fennel bulb—trimmed, halved, cored and thinly sliced crosswise

Directions

1. In a small bowl, combine the orange juice, lemon juice, olive oil, salt and pepper. In a large bowl, toss the red oak leaf lettuce, arugula, frisée and fennel. Add the dressing and toss well. Serve at once.