Ingredients

• 1 teaspoon fennel seeds, lightly crushed
• 1/4 cup extra-virgin olive oil
• 1 1/2 tablespoons fresh lemon juice
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1 small head radicchio (3 oz), torn into bite-size pieces (2 cups)
• 4 oz arugula, tough stems removed and leaves torn into bite-size pieces (3 cups)
• 4 oz frisée (French curly endive), torn into bite-size pieces (3 cups)

Instructions

1. Heat fennel seeds in oil in a small skillet over low heat, stirring, until seeds are a shade darker, 1 to 2 minutes, then cool.
2. Whisk together lemon juice, salt, and pepper in a large bowl, then whisk in fennel oil until combined well. Just before serving, whisk vinaigrette and toss with greens.