- 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.