I'm hoping our run of bad eats is over. This salad was a refreshing treat! Plus healthy to boot! Farmers Market Salad with Fried Shallot Recipe from Epicurious, with adjustments. Ingredients 1/2 pound shallots (we used more like 2 shallots) 1 1/2 cups vegetable oil for frying (ok more like 1/2 cup) 6 ounces of whatever green leaf you like best (we used red romaine and baby spinach) 1 tablespoon white-wine vinegar sea salt to taste croutons candied pecans Directions Cut shallots into 1/8-inch-thick slices. Don't cry. In a heavy 10-inch skillet cook shallots in oil over moderate heat, stirring occasionally, until golden. (The recipe says 15-20 minutes. Our shallots burned after 5. Don't let them burn, or they will be extremely bitter. Better to undercook them than overcook them!) With a slotted spoon transfer shallots to paper towels to drain and season with salt. Reserve 3 tablespoons oil for dressing salad and cool shallots to room temperature. (Don't forget to save the oil!! That's

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