Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1               head  curly endive
  1               head  radicchio
  1               head  fennel
  1                     belgian endive
  8                     radishes -- sliced
                        ***VINAIGRETTE***
     1/3                olive oil
  2        tablespoons  lemon juice
                        or
  2        tablespoons  balsamic vinegar
  1         tablespoon  chives -- chopped
  1         tablespoon  parsley -- chopped
     1/2         clove  garlic -- minced
  1           teaspoon  sugar
  1           teaspoon  dijon mustard
  1              pinch  salt and pepper

Preparation:

1. Wash lettuces and tear into pieces. 2. Cut top and bottom from fennel, discard outer leaves; slice thinly. 3. Whisk together oil, lemon juice, chives, parsley, sugar, mustard, salt and pepper. 4. In a large bowl toss all ingredients except endive with the vinaigrettte in a large bowl. Arrange endive leaves around outer rim of large bowl or on individual plates. Top with tossed salad. Salad course for Swiss Fondue Menu

Nutritional Information:

223 Calories (kcal); 19g Total Fat; (70% calories from fat); 4g Protein; 13g Carbohydrate; 0mg Cholesterol; 111mg Sodium