Ingredients

• 1 teaspoon grated lemon zest
• 1/4 cup fresh lemon juice
• 1/2 teaspoon sugar
• Salt and freshly ground black pepper
• 1/2 cup extra-virgin olive oil
• 3/4 cup mixed Italian or Greek olives, pitted and chopped
• 1 fennel bulb (3/4 pound), trimmed
• 2 bunches arugula (about 6 ounces total), torn into bite-sized pieces
• 2 Belgian endives (about 9 ounces total), cut crosswise into 1 inch pieces
• an adjustable-blade slicer

Instructions

1. Whisk together lemon zest and juice, sugar, and 1/4 teaspoon each of salt and pepper in a small bowl. Add oil in a slow stream, whisking until combined. Stir in olives.
2. Halve fennel lengthwise and remove core, then thinly slice crosswise using slicer.
3. Just before serving, toss fennel, arugula, and endives with just enough vinaigrette to coat and salt and pepper to taste.