Gently crush olives between your palm and the countertop. Remove pits and tear olives into 2 to 3 pieces. Put frisee, endive, fennel, shallot and olives into a bowl and mix gently with Lemon Vinaigrette. Taste for seasoning, adding salt and pepper to taste.
Combine all ingredients in a dressing bottle or small bowl. Mix well before using.
Recipe courtesy of Chef/Owner Jenn Louis of Lincoln Restaurant and Sunshine Tavern in Portland