Escarole, Fennel, And Orange Salad - cooking recipe

Ingredients

2 navel oranges (1 lb total)
2 medium fennel bulbs, stalks discarded and bulbs halved lengthwise (sometimes called anise, 1 3/4 lb total)
1 1/2 tablespoons white wine vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil
2 heads escarole, dark outer leaves discarded and pale green and yellow inner leaves torn into bite-size pieces (2 lb total)

Preparation

Finely grate enough zest from 1 orange to measure 1 tablespoon. Cut peel, including all white pith, from both oranges with a paring knife.
Cut segments free from membranes, then cut segments crosswise into 1/2-inch pieces.
Cut out and discard core of each fennel bulb, then cut bulbs crosswise into thin slices.
Whisk together vinegar, zest, salt, and pepper in a small bowl until salt is dissolved, then add oil in a stream, whisking until combined well.
Toss escarole, fennel, and oranges with dressing in a large bowl until combined well. Season with salt and pepper.