Tricolor Salad

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1 tablespoon minced shallots

1 tablespoon balsamic vinegar

1 tablespoon fresh lemon juice

1 tablespoon water

2 teaspoons extravirgin olive oil

2 teaspoons Dijon mustard

1/4 teaspoon sugar

1/8 teaspoon salt

1/8 teaspoon freshly ground black pepper

2 cups torn Belgian endive (about 2 heads)

2 cups torn radicchio (about 1/2 head)

1 (5-ounce) package fresh baby arugula (about 8 cups loosely packed)

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