endive and celery salad with fennel vinaigrette

INGREDIENTS

• 2 teaspoons fennel seeds, toasted
• 1/4 cup olive oil
• 3 tablespoons fresh lemon juice
• 3 tablespoons finely chopped shallot (1 large)
• 1 teaspoon salt
• 1/2 teaspoon sugar
• 1/2 pound frisée (French curly endive), torn into bite-size pieces (10 cups) [we swapped butter lettuce]
• 3 Belgian endives, cut crosswise into 1/2-inch-wide slices [we swapped regular green endives]
• 1 bunch of celery ribs, thinly sliced crosswise (1 to 2 cups, depending on the size of your bundle)