Gather the market greens and fresh fennel for this tasty recipe. It’ll make a perfect lunch or dinner or a side dish for a bigger feast!
Combine 1/4 cup (60 milliliters) citrus juice with mayonnaise and lemon juice in a medium bowl (save remaining citrus juice for another use). Whisk in honey. Whisking constantly, slowly add olive oil in a thin, steady stream. Season to taste with salt and pepper.
Toss endive, radicchio, escarole, fennel, and citrus segments in a large bowl. Drizzle in half of dressing, season to taste with salt and pepper, toss to combine, then drizzle in more dressing to taste. Serve immediately.