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Red Salad with Champagne Vinaigrette

['2 tablespoons Champagne vinegar', '1/2 teaspoon salt', '1/4 teaspoon black pepper', '1/4 cup plus 1 tablespoon mild olive oil (preferably French)', '8 cups loosely packed mixed young red lettuces such as red leaf, lolla rossa, red oak, and red romaine, torn into bite-size pieces if large', '4 cups loosely packed mixed young red greens such as red endive', 'baby kale and chard', 'radicchio di Treviso', 'and red mustard', 'torn into bite-size pieces if large']

Whisk together vinegar, salt, and pepper in a large bowl, then add oil in a slow stream, whisking until emulsified. Add lettuces and greens and toss to coat. Serve immediately.

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