Fennel, Endive and Frisee with Castelvetrano Olives, Shallots and Lemon

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1/2 c. castelvetrano olives

2 heads frisee, base and core removed

2 heads endive, halved, core removed and sliced into thin strips lengthwise 

2 heads endive, halved, core removed and sliced into thin strips lengthwise

1 small to medium fennel bulb, sliced thinly

1 small shallot, sliced thinly

Lemon Vinaigrette, recipe follows

Salt and black pepper

Baguette, from your favorite bakery, for serving

Lemon Vinaigrette:

2 T. lemon juice

2 T. lemon zest

3 T. olive oil