Roasted Fennel and Pears with Romaine

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2 tablespoons oil
2 bulb fennel, thinly sliced
2 pears, thinly sliced
2 heads romaine, chopped

Dressing:
2 tablespoons red wine vinegar
1/3 cup olive oil
1/3 teaspoon oregano
1/3 teaspoon basil
1/3 teaspoon granulated garlic
¼ teaspoon salt
¼ teaspoon pepper

Preheat oven to 350 degrees. Toss fennel and pears with olive oil and spread in a single layer on baking sheet. Bake for ½ hour. Cool. Whisk together dressing ingredients. Gently combine romaine, fennel and pears and toss with dressing. Serve immediately.

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