Farmers Market Green Salad with Fried Shallots

• 1/2 pound shallots
• 1 1/2 cups vegetable oil for frying
• 6 ouncesmizuna and tatsoi (mixed; about 6 cups loosely packed)
• 1/3 cup radish sprouts
• 1 tablespoon white-wine vinegar
• sea salt to taste

1. Cut shallots into 1/8-inch-thick slices.
2. In a heavy 10-inch skillet cook shallots in oil over moderate heat, stirring occasionally, until golden, 15 to 20 minutes.
3. With a slotted spoon transfer shallots to paper towels to drain and season with salt.
4. Reserve 3 tablespoons oil for dressing salad and cool shallots to room temperature.
5. Shallots may be fried 2 days ahead and kept in an airtight container at room temperature.
6. Just before serving, in a large bowl toss together greens, sprouts, reserved oil, vinegar, and sea salt.
7. Sprinkle shallots over salad.

shallots, vegetable oil, ouncesmizuna, radish sprouts, whitewine vinegar, salt

Taken from www.epicurious.com/recipes/food/views/farmers-market-green-salad-with-fried-shallots-101764 (may not work)