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Fennel, Frisée, and Escarole Salad

['3 tablespoons minced shallot', '2 tablespoons fresh lemon juice (preferably Meyer lemon)', '1 teaspoon red-wine vinegar, or to taste', '1/2 teaspoon fine sea salt', '1 small head escarole (3/4 pound), torn into bite-size pieces', '1 small head frisée (3/4 pound), torn into bite-size pieces', '1 small fennel bulb, quartered and thinly sliced or shaved with an adjustable-blade slicer', '1/4 cup fine-quality extra-virgin olive oil', '1 (1/2-pound) piece Parmigiano-Reggiano']

Stir together shallot, lemon juice, vinegar, sea salt, and 1/2 teaspoon 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 shaved parmesan.

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