FRISéE, RADICCHIO AND MIXED GREEN SALAD WITH SHRIMP AND MUSHROOMS

Frisée, Radicchio and Mixed Green Salad with Shrimp and Mushrooms image

Yield Serves 10

Number Of Ingredients 9

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 frisée or curly endive
1 head radicchio, torn into bite-size pieces

Steps:

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 over medium-high heat. Add mushrooms and sauté until tender, about 10 minutes. Season to taste with salt and pepper. Cool.
Combine shrimp, baby greens, frisée, radicchio and mushrooms in large bowl. Add vinaigrette and toss to coat. Season salad with salt and pepper.