Tri Colore Salad

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1/4 cup extra-virgin olive oil

3 tablespoons fresh lemon juice

3 tablespoons rice vinegar

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 small shallot, finely diced

1 small clove garlic, grated

3 cups roughly chopped radicchio (from 1 small head)

2 large handfuls arugula (about 3 cups)

2 small Belgian endive, sliced

1 bulb fennel, trimmed and thinly sliced

1/3 cup shaved Parmesan