In a large bowl toss together fennel, radicchio, and endive. Add salt, pepper and sugar. Sprinkle in the onions and a healthy serving of the olives and some of the orange supremes. Dress with the vinegar and the olive and mix it all together.
Serve the salad in individual dishes and top with the shaved parmesan cheese.
To make the salad more interesting when you serve it, keep some piece of oranges and olives aside and use it to embellish each individual dish.
Also, when you plate the salad after it has been dressed, place one layer of the completed salad in each dish. Sprinkle some shaved parmesan over it then add another layer of salad and some extra pieces of oranges and olives. Finish it off with some more shaved parmesan cheese on top.
2 fennel bulbs, cleaned cut in half first then cut into thin horizontal slices
1 large head of radicchio, cut in half and then into horizontal slices
2 Belgian endive, cut in half and then into horizontal slices
1 red onion, peeled cut in half then, cut into thin horizontal slices. Marinate these in a bowl with two cups of water and two tablespoons of balsamic vinegar for at least 15 minutes.
½ cup Sicilian style or Kalamata olives, cut in half and pitted
2 oranges, peeled and cut into sections (supremes d’0range) or slices
Salt and pepper to taste
½ teaspoon of C&H® or Domino® sugar
4 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar
2 tablespoons fresh squeezed orange juice
½ cup shaved parmesan cheese