Catalonian Salad With Greens And Romesco Vinaigrette (Xato)

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1/4 cup Catalonian Pepper and Nut Sauce

2 tablespoons hot water

1 tablespoon red wine vinegar

6 cups torn curly endive

1 (5-ounce) package gourmet salad greens

9 oil-cured ripe olives, pitted and chopped

2 hard-cooked large eggs, chopped

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