Frisee, Radicchio and Mixed Green Salad with Shrimp and Mushrooms

• 3 tablespoons raspberry vinegar
• 3 tablespoons minced fresh tarragon
• 2 tablespoons minced shallot
• 2/3 cup plus 2 tablespoons extra-virgin olive oil
• 12 ounces assorted wild mushrooms (such as crimini and stemmed shiitake), sliced
• 1 pound cooked deveined large shrimp
• 6 cups mixed baby greens
• 4 cups bite-size pieces frisee or curly endive
• 1 head radicchio, torn into bite-size pieces

1. Whisk vinegar, tarragon and shallot in small bowl to blend.
2. Gradually whisk in 2/3 cup oil.
3. Season vinaigrette to taste with salt and pepper.
4. (Can be made 1 day ahead.
5. Cover and chill.
6. Bring to room temperature and rewhisk before using.)
7. Heat remaining 2 tablespoons oil in large nonstick skillet over medium-high heat.
8. Add mushrooms and saute until tender, about 10 minutes.
9. Season to taste with salt and pepper.
10. Cool.
11. Combine shrimp, baby greens, frisee, radicchio and mushrooms in large bowl.
12. Add vinaigrette and toss to coat.
13. Season salad with salt and pepper.

raspberry vinegar, tarragon, shallot, extravirgin olive oil, mushrooms, shrimp, mixed baby greens, bitesize pieces frisee, radicchio

Taken from www.epicurious.com/recipes/food/views/frisee-radicchio-and-mixed-green-salad-with-shrimp-and-mushrooms-101751 (may not work)