Warm Escarole Salad With Snow Peas And Sausage

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2 cups packed thinly sliced escarole leaves

1 cup packed pea shoots or watercress

3 ounces snow peas, thinly sliced (1 cup)

3 scallions, cut into 3-inch julienne

1 cup loosely packed torn mint leaves

1 tablespoon vegetable oil

2 garlic cloves, minced

9 ounces precooked spicy chicken sausage, casings removed and meat coarsely chopped

3 medium shallots, thinly sliced

1/4 teaspoon crushed red pepper

1/4 cup water

2 tablespoons minced fresh ginger

1 teaspoon finely grated lime zest, plus 2 1/2 tablespoons freshly squeezed lime juice

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