Warm Lamb Salad With Fresh Herbs, Feta And Artichokes

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6 tablespoons extra-virgin olive oil

3 tablespoons red wine vinegar

1 1/2 teaspoons Dijon mustard

Kosher salt and freshly ground black pepper

2 heads of Bibb lettuce (about 12 ounces total), torn into bite-size pieces

2 heads of frisée, inner light-green leaves only, torn into bite-size pieces

1/3 cup dill sprigs

1/3 cup whole flat-leaf parsley leaves

1 cup thawed frozen artichokes, drained

3/4 cup grape or cherry tomatoes, halved

1/2 seedless (English) cucumber, very thinly sliced

1/2 small red onion, very thinly sliced

1/4 cup pitted kalamata olives, halved

Greek-Style Leg of Lamb

1/2 pound Greek feta cheese, diced (1 1/4 cups)

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