Fennel, Frisée, And Escarole Salad

• 3 tablespoons minced shallot
• 2 tablespoons fresh lemon juice (preferably Meyer lemon)
• 1 teaspoon red-wine vinegar, or to taste
• 1/2 teaspoon fine sea salt
• 1 small head escarole (3/4 pound), torn into bite-size pieces
• 1 small head frisee (3/4 pound), torn into bite-size pieces
• 1 small fennel bulb, quartered and thinly sliced or shaved with an adjustable-blade slicer
• 1/4 cup fine-quality extra-virgin olive oil
• 1 (1/2-pound) piece Parmigiano-Reggiano

1. Stir together shallot, lemon juice, vinegar, sea salt, and 1/2 teaspoon pepper in a small bowl. Let stand 5 minutes.
2. Meanwhile, toss together greens and fennel in a salad bowl.
3. Whisk oil into shallot mixture, then toss with salad. Top with shaved parmesan.

shallot, lemon juice, redwine vinegar, salt, head, head, fennel bulb, finequality

Taken from www.epicurious.com/recipes/food/views/fennel-frisee-and-escarole-salad-351174 (may not work)