1 Shallot, minced (1/4 shallot per person if increasing recipe)
4 Tbsp. extra-virgin olive oil (1 Tbsp. per person)
4 tsp. balsamic vinegar (1 tsp. per person)
Heat shallots in oil to infuse their flavor into oil (about 10 minutes) Allow oil to return to room temp. Mix in the vinegar with a whisk and toss with the salad greens.
(you can also substitue 1/2 clove of garlic per person in place of the shallot) Repeat recipe above infusing the garlic flavor into oil.
