Escarole, Fennel, and Oak-Leaf Salad

1. 1

   Boil apple cider in a small saucepan or skillet over moderate heat until reduced to about 2 tablespoons, 5 to 8 minutes.

2. 2

   Cool to room temperature.

3. 3

   Shave fennel into 1/8-inch-thick slices with slicer.

4. 4

   Whisk together reduced cider syrup, vinegar, shallot, salt, and pepper in a small bowl, then add oil, whisking to combine.

5. 5

   Toss with fennel, escarole, and lettuce in a large bowl just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.