Name: Frisée-Apple Salad
Yield: 6 Servings
Ingredients: 4 1/2 tablespoons fresh lemon juice; 1 1/2 large shallots, finely chopped; 1/2 teaspoon finely grated lemon peel; 4 1/2 tablespoons extra-virgin olive oil; 2 3- to 4-ounce heads of frisée, coarsely torn; 2 small heads of Belgian endive, cut crosswise into thin strips; 2 small Pink Lady or Jazz apples, quartered, cored, cut into matchstick-size strips; 9 radishes, trimmed, thinly sliced; 3 tablespoons coarsely chopped fresh; Italian parsley

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