Frico Salad

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1 tablespoon red wine vinegar

1 tablespoon dry white wine

2 teaspoons Dijon mustard

1 teaspoon anchovy paste

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

1 garlic clove, minced

1 shallot, minced

1/4 cup olive oil

1 pound medium red potatoes

2 1/2 tablespoons olive oil

1 pound shiitake mushrooms, stemmed, caps thickly sliced

Salt and freshly ground pepper

1 tablespoon unsalted butter

1/4 cup white wine

2 teaspoons fresh lemon juice

1/2 teaspoon chopped fresh thyme

1/2 teaspoon chopped fresh rosemary

1/2 pound Italian provolone cheese, coarsely grated (2 2/3 cups)

10 cups tightly packed trimmed watercress (4 bunches)

2 cups tightly packed radicchio leaves, torn into bite-size pieces (from 1 large head)

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