Can be prepared in 45 minutes or less.

Ingredients

　　1 large fennel bulb (sometimes called anise)

　　2 tablespoons extra-virgin olive oil

　　1 tablespoon fresh lemon juice

　　1/2 cup halved black grapes, seeded

　　2 ounces Gorgonzola cheese, crumbled (about 1/2 cup)

　　1 cut thinly sliced radicchio

　　1 cup thinly sliced romaine (wash and dry before slicing)

　　Trim fennel stalks flush with bulb and discard any tough outer layers. Halve bulb lengthwise, discard core, and slice fennel thin. In a bowl toss together fennel, oil, lemon juice, and salt and pepper to taste and let stand 10 minutes. Add grapes, Gorgonzola, radicchio, and romaine and toss to combine.