Fennel, Frise, and Escarole Salad

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Ingredients:

• 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 frise (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

Directions:

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