2 shallots, finely chopped
2 tbsp. fresh lemon juice
1 tbsp. Dijon mustard
1 tbsp. white wine vinegar
1 tsp. grated lemon peel
3/4 c. olive oil
Salt & pepper
2 heads Boston or butter lettuce, torn into bite size pieces
1 head radicchio, torn into bite size pieces
1 bunch watercress, tough stems trimmed
1 bunch arugula
1 cucumber, peeled, thinly sliced
2 celery stalks, thinly sliced
2/3 c. freshly grated Parmesan cheese

Whisk first 5 ingredients in small bowl. Gradually whisk in oil. Season with salt and pepper. (Vinaigrette can be prepared 1 day ahead. Cover and refrigerate. Re-whisk before using.) Combine all remaining ingredients except cheese in large bowl. Add enough dressing to season to taste and toss well. Sprinkle with cheese and toss gently. Divide among plates and serve. Makes 10 servings.