Oyster And Caramelized Onion Pan Roast With Winter Green Salad And Green Apple Vinaigrette

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2 tablespoons olive oil

1 tablespoon unsalted butter

3 Spanish onions, thinly sliced

1 tablespoon sugar

3 cloves garlic, finely diced

2 Yukon gold potatoes, skin on, and cut into 1/2 inch dice

6 cups clam broth

20 oysters, shucked

1/4 cup creme fraiche

Salt and freshly ground pepper

2 tablespoons finely chopped fresh tarragon

Winter Green Salad and Green Apple Vinaigrette, recipe follows

1 small head escarole, torn into bite-sized pieces

2 Belgian endive, leaves separated

2 celery stalks, cut on the diagonal into thin slices

1 Granny Smith apple, halved cored and thinly sliced

Shaved Parmigiano Reggiano, for garnish

2 tablespoons cider vinegar

2 tablespoons white wine vinegar

1/2 shallot, finely diced

1/2 cup olive oil

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