Green Leaf Salad with Fennel, Apple, and Pecans

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2 tablespoons balsamic vinegar

1 garlic clove, pressed or minced

1/4 teaspoon salt

Freshly ground black pepper

5 tablespoons olive oil

6 cups tornup green leaf lettuce, washed and spun dry

1 cup tornup radicchio, washed and spun dry

1/2 large Granny Smith apple, cut into 12 thin slices

2/3 cup thinly sliced fennel

1/2 cup chopped toasted pecans