In a small bowl, whisk together ½ cup of extra virgin olive oil, ¼ cup of freshly squeezed lemon juice, 2 tablespoons of red wine vinegar, 1 tablespoon of Dijon mustard, 1 tablespoon of honey, 1 teaspoon of dried oregano, and 1 clove of crushed garlic. Keep whisking until smooth.

Rinse and chop 4 cups of romaine lettuce and 1 cup of radicchio into bite-sized pieces. Slice 1 fennel bulb and ½ a red onion into thin strips. Cube 1 orange bell pepper and 1 yellow bell pepper, and halve 1 cup of grape tomatoes and slice ½ cup of green olives.

In a large serving bowl, layer and arrange the prepared vegetables artistically starting with the romaine and radicchio.

Drizzle the vinaigrette generously over the arranged vegetables. Gently toss the salad ensuring each piece is coated evenly.