Fennel, Frisee, and Escarole Salad

(recipe from an Italian cooking magazine)

3 Tbsp. minced shallot

2 Tbsp. fresh lemon juice

1 tsp. red wine vinegar

1/2 tsp. fine sea salt

1 small head escarole, torn into bite-size pieces

1 small head frisee, torn into bite-size pieces

1 small fennel bulb, quartered and thinly sliced or shaved

1/4 cup olive oil

chopped and toasted walnuts

Stir together shallot, lemon juice, vinegar, salt, and 1/2 tsp. pepper in a small bowl. Let stand 5 minutes. Meanwhile, toss together greens and fennel in a salad bowl.

Whisk oil into shallot mixture, then toss with salad. Top with walnuts.

(This recipe was made 7/29/11 with Colleen before the Beirut concert. We drank champagne.)