Preheat the oven to 350°. Toss the shiitakes with 1 tablespoon of the olive oil. Unfold them on a baking sheet and roast for roughly 20 minutes, turning as soon as, till gentle and barely crisp. Let frigid.
In a blender or meals processor, pulse the mushrooms and garlic till finely chopped. Add the lemon juice and, with the machine on, pour within the final olive oil in a skinny circulation. Transfer to a bowl. Scurry within the truffle oil and season with salt and pepper.
Warmth the vegetable oil in a saucepan. In a bowl, toss the shallots with the flour, shaking off the surplus. Working in 2 batches, fry the shallots over high heat, stirring, till golden and crisp, about 6 minutes. Transfer the shallots to paper towels to empty. Season frivolously with salt.
In a sizable bowl, toss the frisée with the radicchio and endives. Add half of of the dressing and toss successfully. Season with salt and pepper, add the final dressing and toss but another time. Transfer the salad to a platter, top with the prosciutto and fried shallots and support.
The recipe might perhaps perhaps even also be ready via Step 3 up to 1 day ahead. Refrigerate the vinaigrette and retailer the shallots at room temperature.
The tart salad wants an acidic white with some body. Engage a French Sauvignon Blanc-essentially based completely mostly wine, reminiscent of a Graves from Bordeaux or a Pouilly-Fumé from the Loire.