Arugula & Radicchio Salad with Crispy Shallots & Shallot Oil-Sherry Vinaigrette

Note: This recipe is a modified version from the Cookbook Gjelina

 1 recipe Crispy Shallots & Shallot Oil (see below)
1/4 cup fresh lime juice
1/4 cup sherry vinegar
1 1/2 tsp balsamic vinegar
1 Tbsp honey
Kosher salt
Freshly ground black pepper
1 bunch arugula
1 head radicchio, torn or cut into strips
Chunk of Parmesan cheese for shaving

Pour 1 1/2 cups of the shallot oil into a small bowl and whisk in the lemon juice, sherry vinegar, balsamic vinegar, and honey and season with salt and pepper. Keep the remaining shallot oil for use another time.

Combine the arugula and radicchio in a large salad bowl. Spoon the dressing over the top. Add a handful of the crispy shallots, and some  shavings of Parmesan. Toss well. Transfer to individual plates and top with more crispy shallots and Parmesan before serving.

Crispy Shallots and Shallot Oil

2 cups olive oil
5 shallots, thinly sliced

Heat olive oil in a small saucepan over medium-high heat. Once the oil is warm, add the shallots and cook, stirring until deep golden brown and the temperature of the oil is about 230 F, 10 to 15 minutes. Using a slotted spoon, transfer the shallots to a paper-towel lined dish to drain. Let the oil cool. Once the oil is room temperature, pour into a jar and refrigerate for later use.

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