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