Tricolore Salad With Walnuts And Prosciutto

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3/4 cup walnut halves (3 ounces)

1 large shallot, minced

2 tablespoons sherry vinegar

1 1/2 teaspoons Dijon mustard

1/4 cup plus 2 tablespoons extra-virgin olive oil

Salt and freshly ground pepper

3 endives, cored and cut crosswise 1 inch thick

1 medium radicchio—cored, halved and thinly sliced

1 arugula bunch, thick stems trimmed

1/4 cup flat-leaf parsley leaves

3 ounces thinly sliced prosciutto, fat removed, prosciutto torn in to pieces

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