Frisée-Apple Salad

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4 1/2 tablespoons fresh lemon juice

1 1/2 large shallots, finely chopped

1/2 teaspoon finely grated lemon peel

4 1/2 tablespoons extra-virgin olive oil

2 3 -to 4-ounce heads of frisée, coarsely torn

2 small heads of Belgian endive, cut crosswise into thin strips

2 small Pink Lady or Jazz apples, quartered, cored, cut into matchstick-size strips

9 radishes, trimmed, thinly sliced

3 tablespoons coarsely chopped fresh Italian parsley

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