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.)
