Chopped Greek Salad With Shallot Vinaigrette

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2 tablespoons white balsamic vinegar

1 teaspoon fresh lemon juice

1 small shallot, halved

2 tablespoons extra-virgin olive oil

2 tablespoons canola oil

Salt and freshly ground pepper

10 ounces mixed baby greens, coarsely chopped

4 Belgian endives—halved, cored and coarsely chopped

1 English cucumber—peeled, halved, seeded and cut into 1/2-inch dice

1 pint grape tomatoes, halved

1/4 cup coarsely chopped dill

3/4 cup pitted kalamata olives (5 ounces), halved

1/2 pound feta cheese, crumbled (2 cups)

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