Escarole Salad

Ingredients

• 1/4 cup red wine vinegar
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1 garlic clove, minced
• Pinch of sugar
• 1/2 cup extra-virgin olive oil
• Salt and freshly ground pepper
• 3 heads of escarole (about 3 pounds), tender inner leaves only, coarsely chopped
• 1 head of radicchio (about 1 pound), coarsely chopped
• 1 fennel bulb, cored and thinly shaved