Frisée-Apple Salad

• 4 1/2 tablespoons fresh lemon juice
• 1 1/2 large shallots, finely chopped
• 1/2 teaspoon finely grated lemon peel
• 4 1/2 tablespoons extra-virgin olive oil
• 2 3 -to 4-ounce heads of frisee, coarsely torn
• 2 small heads of Belgian endive, cut crosswise into thin strips
• 2 small Pink Lady or Jazz apples, quartered, cored, cut into matchstick-size strips
• 9 radishes, trimmed, thinly sliced
• 3 tablespoons coarsely chopped fresh Italian parsley

1. Combine lemon juice, chopped shallots, and grated lemon peel in small bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper. DO AHEAD:
2. Combine frisee, endive, apples, radishes, and parsley in large bowl. Toss salad with dressing and serve.

lemon juice, shallots, lemon peel, extravirgin olive oil, endive, apples, radishes, fresh italian parsley

Taken from www.epicurious.com/recipes/food/views/frisee-apple-salad-357262 (may not work)