green salad with shallot vinaigrette

insalata con vinaigrette allo scalogno

4 servings

• 8 ounces mixed baby lettuces
• 4 ounces baby spinach leaves
• 1 small fennel bulb, very thinly sliced
• 1 medium carrot, roughly grated
• ¼ cup, plus 2 tablespoons extra-virgin olive oil
• 2 tablespoons white wine vinegar
• 1 small shallot, minced
• Salt
• Freshly ground black pepper

On a serving platter or 4 salad plates, layer the lettuces, spinach, fennel and carrot.

In a bowl, whisk together the oil, vinegar and shallot; season to taste with salt and pepper. Drizzle over the salad and serve.

Note: If desired, soak the fennel in a large bowl of ice water until the slices curl and crisp up, 10 to 15 minutes.