FRENCH SALAD WITH PICKLED SHALLOTS, HARD BOILED EGGS & ROASTED PECANS

 FRENCH SALAD WITH PICKLED SHALLOTS, HARD BOILED EGGS & ROASTED PECANS

INGREDIENTS: HEAD OF ROMAINE LETTUCE, WASHED AND CHOPPED,  1/4 CUP EACH FRESH CHIVES & PARSLEY, 4 HARD BOILED EGGS SLICED THIN, 1/2 CUP CHOPPED PECANS, 2 SHALLOTS CHOPPED SMALL, 1 TBS SUGAR, 2/3 CUP RED WINE VINEGAR, 1/4 CUP LEMON JUICE, 1/2 CUP OLIVE OIL, 1/2 TSP SALT AND PEPPER, 2 CLOVES CRUSHED GARLIC

TO MAKE THE PICKLED SHALLOTS: CHOP 2 SHALLOTS INTO SMALL PIECES AND SOAK IN 1 TBS SUGAR & 2/3 CUP RED WINE VINEGAR FOR A FEW HOURS

DRESSING: 1/4 CUP FRESH LEMON JUICE, 1/2 CUP OLIVE OIL, 1/2 TSP SALT AND PEPPER AND 2 CLOVES CRUSHED GARLIC

PECANS: FRY THE PECANS ON A MEDIUM-HIGH HEAT FOR 3 MINUTES IN A DRY FRYING PAN

ARRANGE EVERYTHING AND MIX THOROUGHLY.