Instructions: Wash, cut and dry escarole. Using a knife, cut, peel and remove white from orange, slice 1/2-inch thick and quarter. Portion raisins to 2 ounces. Toast fennel seeds. Clean fresh fennel by cutting off stalks and removing any bruised or discolored leaves on the bulb, julienne into 1/8-inch strips, portion to 5 ounces.

In a large mixing bowl place escarole, iceberg, Romaine and balsamic raisin dressing. Toss well, add toasted fennel seed and toss again. Place in a large bowl and garnish with fresh fennel, raisins, fried ricotta cut in 1/2-inch squares, and orange slices. Serve to delighted guests.

This recipe yields 4 to 6 servings.

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