Recipe courtesy of Jenn Louis
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10 min
10 min
4 servings


Lemon Vinaigrette:


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.

Lemon Vinaigrette:

Combine all ingredients in a dressing bottle or small bowl. Mix well before using.

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