Name: Bitter Greens with Crispy Shallots and Parmesan
Ingredients: 3 medium shallots, thinly sliced into rings; ¾ cup olive oil; Kosher salt; 1 tablespoon red wine vinegar; 1 tablespoon Sherry vinegar or red wine vinegar; 2 teaspoons honey; Freshly ground black pepper; 2 heads Treviso radicchio, halved lengthwise, coarsely chopped; 2 bunches arugula, trimmed; Shaved Parmesan (for serving)

Ingredients

3 medium shallots, thinly sliced into rings
¾ cup olive oil
Kosher salt
1 tablespoon red wine vinegar
1 tablespoon Sherry vinegar or red wine vinegar
2 teaspoons honey
Freshly ground black pepper
2 heads Treviso radicchio, halved lengthwise, coarsely chopped
2 bunches arugula, trimmed
Shaved Parmesan (for serving)

Steps

Cook shallots and oil in a medium saucepan over medium heat, stirring occasionally, until shallots are golden brown, about 4 minutes. Using a slotted spoon, transfer shallots to a paper towel–lined plate; season with salt. Let shallot oil cool.
Whisk both vinegars, honey, and ¼ cup shallot oil (reserve remaining oil for another use) in a large bowl; season with salt and pepper. Add radicchio and arugula and toss to coat. Serve salad topped with crispy shallots and Parmesan.