Red Snapper And Summer Vegetables On A Salad Of Frisse, Baby Spinach And Endive

By Oprah
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1 cup each medium diced zucchini and squash and roma tomato and red onion

1/4 cup olive salad

1 tablespoon minced garlic

1 tablespoon Italian seasoning

4 15-inch squares of heavy-duty aluminum foil

4 teaspoons Emeril's Original Essence

4 (6- to 8-ounce) red snapper fillets

2 tablespoons lemon juice

6 tablespoons plus 1/3 cup extra-virgin olive oil

4 ounces frissee

8 ounces baby spinach

1 bulb endive , sliced thinly at a 45° angle

1 tablespoon minced shallots

3 tablespoons sherry wine vinegar

1 tablespoon Dijon mustard

Salt and fresh ground black pepper to taste

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