Tricolore Salad with Oranges

Ingredients

• 1 cup shallots, peeled, thinly sliced in rings, and separated (2 to 4 shallots)
• 2 tablespoons apple cider vinegar
• 1 large radicchio, halved, cored, and shredded like slaw (12 ounces)
• 1 large endive, halved lengthwise, cored, and sliced crosswise 1/2 inch thick (8 ounces)
• 3 ounces baby arugula
• 4 navel oranges, peeled and sliced in 1/4-inch-thick half-rounds
• 2/3 cup pitted Kalamata olives
• 1/2 cup freshly squeezed lemon juice (2 to 3 lemons)
• 1/2 teaspoon good Dijon mustard
• Kosher salt and freshly ground black pepper
• 1/2 cup good olive oil

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