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Frisée, Radicchio and Mixed Green Salad with Shrimp and Mushrooms

Frisée, Radicchio and Mixed Green Salad with Shrimp and Mushrooms
Photo by Mark Thomas

Ingredients

  • 3 tablespoons fresh tarragon
  • 3 tablespoons raspberry vinegar
  • 12 2/3 tablespoons extra-virgin olive oil
  • 2 tablespoons shallot
  • 6 cups mixed baby greens
  • 1 pound cooked deveined large shrimp
  • 12 ounces wild mushrooms
  • + 2 more ingredients
    • 1 head radicchio
    • 4 cups bite-size pieces frisée or curly endive

Whisk vinegar, tarragon and shallot in small bowl to blend. Gradually whisk in 2/3 cup oil. Season vinaigrette to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Bring to room temperature and rewhisk before using.) Heat remaining 2 tablespoons oil in large nonstick skillet ...

View full recipe at Epicurious

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