Name: Bitter Greens with Crispy Shallots and Parmesan
Yield: 8 Servings
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)

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The honey and vinegar will temper the bite of the greens; check the vinaigrette by dunking a piece of lettuce in it and tasting everything together.

Recipe notes