2 Belgian endives, cored and cut crosswise 1/2 inch thick
1 head of Boston lettuce, torn into bite-size pieces
1 small head of radicchio, torn into bite-size pieces
In a large salad bowl, mix the olive oil with the balsamic and red wine vinegars, garlic, oregano and sugar; season with salt and pepper. Add the endives, lettuce and radicchio and toss to coat. Serve at once.