Veggie Box Escarole, cut crosswise into 2-inch wide ribbons Veggie Box Radishes, thinly sliced 1 Fennel Bulb, thinly sliced 2 Teaspoons Champagne Vinegar 1 Tablespoon Extra-Virgin Olive Oil Coarse Salt and Freshly Ground Pepper

Toss together Veggie Box Escarole, Veggie Box Radishes and fennel bulb in a large bowl. Drizzle olive oil and vinegar on top and season with salt and pepper. Gently toss. Garnish with fennel fronds.