Escarole, Fennel, and Oak-Leaf Salad

Ingredients

• 6 ounces small oak-leaf lettuce leaves or other tender lettuce such as Boston
• 12 cups small or torn tender pale escarole leaves (from hearts of 2 heads)
• 1 adjustable-blade slicer
• ¾ cup apple cider (preferably unfiltered)
• 1 3/4-lb fennel bulb (sometimes labeled "anise")
• 2 ½ tablespoons cider vinegar
• 1 teaspoon shallot
• + 3 more ingredients
• • ¾ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup extra-virgin olive oil

Boil apple cider in a small saucepan or skillet over moderate heat until reduced to about 2 tablespoons, 5 to 8 minutes. Cool to room temperature. Shave fennel into 1/8-inch-thick slices with slicer. Whisk together reduced cider syrup, vinegar, shallot, salt, and pepper in a small bowl, then add ...

View full recipe at Epicurious