For the Crispy Shallots
2 shallots, peeled and sliced into thin rounds
1/2 cup olive oil
Line a plate or baking sheet with paper towels and set aside.
In a medium skillet heat olive oil over medium heat. Check oil’s temperature by dipping a shallot into the oil - when it sizzles, add remaining shallots so they are in a single layer (do in batches if necessary). Fry shallots, stirring often, and remove with a slotted spoon or fork when they are golden brown and transfer to paper towel-lined tray. Sprinkle with salt and let cool to crisp up. Reserve oil for making the salad dressing (or any other place where you would use olive oil!). These are best day-of but keep fairly well in an airtight jar in the refrigerator for a week or so.
For the Poppyseed Vinaigrette
3-4 strips of orange zest, taken with a vegetable peeler
3-4 strips of lemon zest, taken with a vegetable peeler
2 tablespoons lemon juice
1 tablespoon orange juice
2 tablespoons red wine vinegar
A big pinch of salt
A few grinds of black pepper
3/4 teaspoon poppy seeds
Reserved shallot oil (or about 1/2 cup regular olive oil)
Combine all ingredients and whisk together or shake vigorously in a lidded jar.
For the Salad
1 small apple, sliced into matchsticks
1 small daikon radish, very thinly sliced into rounds
5 ounces greens (spinach, arugula, or a mix)
Toasted pistachio or other nut of choice, roughly chopped
Feta or other cheese, if desired
In a large bowl, combine apple, daikon, greens, pistachios, and a big pinch of salt. Add desired amount of dressing, and toss. Top with crispy shallots, and cheese if using. Enjoy immediately.