Weeknight Recipe: Winter Lamb & Dried Fruit Salad

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SF Gate

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Ingredients

2 cups large-dice lamb meat (from Master Recipe), at room

temperature

2 bunches scallions, trimmed and finely chopped

3/4 cup dried cranberries

1/2 cup quartered dried apricots

1/2 cup quartered dried pears

1/2 cup diced dried figs

1/4 cup olive oil

3 tablespoons balsamic vinegar

1 1/2 tablespoons cider vinegar

3/4 teaspoon (scant) salt

Freshly ground pepper to taste

1 medium head frisee lettuce, trimmed, cut into large bite-sized pieces

1 heart (inner pale green and yellow leaves only) escarole, cut into large bite-sized pieces

1/4 cup chopped, toasted walnuts

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