Frisée, Radicchio and Mixed Green Salad with Shrimp and Mushrooms

Ingredients

• 3 tablespoons fresh tarragon
• 3 tablespoons raspberry vinegar
• 6 cups mixed baby greens
• 1 pound cooked deveined large shrimp
• 12 ounces wild mushrooms
• 12 ²/₃ tablespoons extra-virgin olive oil
• 2 tablespoons shallot
• + 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