Here's a very nice Sherry Vinaigrette and the salad to use it on - This vinaigrette would also be very good on a Duck salad!!
For vinaigrette and salad
1 1/2 tablespoons Sherry vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons pure walnut oil
1 lb frisée (pale leafy parts only), torn into small sprigs (6 cups)
1 lb Belgian endives (3 or 4), trimmed and cut crosswise into 1/4-inch-thick slices (3 cups)
1/2 lb radicchio, halved lengthwise, cores and coarse center ribs discarded and leaves torn into bite-size pieces (3 cups)
Whisk together vinegar, salt, and pepper in a bowl, then add walnut oil in a slow stream, whisking.
Just before serving, toss frisée, endives, and radicchio in a bowl with just enough vinaigrette to coat.
an old cook, still learning new tricks!