Greens with roasted shallot vinaigrette, fruit, nuts, and yummy cheese recipe

Ingredients

• 2 small shallots
• ½ cup plus 1 tablespoon extra-virgin olive oil
• ½ teaspoon kosher salt
• ¼ cup red wine vinegar
• 1 teaspoon honey
• ½ teaspoon Dijon mustard
• 6 cranks black pepper
• 4 cups trimmed and washed greens
• 1 cup fruit, such as blackberries, strawberries, sliced pear, or sliced apple
• 2 tablespoons tarragon leaves
• Pinch of salt
• 6 cranks black pepper
• ½ cup roasted, salted nuts, such as Marcona almonds, hazelnuts, or walnuts
• 2 ounces yummy hard cheese, such as Parmigiano, Pecorino, or anything else you can use a peeler on

Make the Vinaigrette
1. Preheat the oven to 350°F. On a small rimmed baking sheet, combine the shallots, 1 tablespoon of the oil, and ¼ teaspoon of the salt. Toss well, then roast until tender and starting to brown, about 15 minutes. Add the roasted shallots, vinegar, honey, mustard, pepper, and the remaining ¼ teaspoon salt to a blender and let it run on high speed until smooth. While running, slowly drizzle in the remaining ½ cup oil through the hole in the lid. Set aside until ready to use or store in the fridge in a tightly sealed container for up to 5 days.
Put it together and Serve
2. In a large bowl, combine the greens, fruit, and tarragon. Add half of the vinaigrette plus the salt and pepper. Toss thoroughly (use your hands and get in there, but be gentle). Give the salad a taste and add more vinaigrette if it seems dry. Top the salad with the nuts. Using a peeler, shave the cheese over the salad. Serve the remaining vinaigrette on the side.