- 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
- 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.