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Mesclun Salad with Fried Shallots and Blue Cheese

Fried shallots add sweetness and a crouton-like crunch to this simple green salad from Chris Ainsworth, chef and owner of Saffron Mediterranean Kitchen in Walla Walla, Washington. Plus, they're delicious with a pungent blue cheese, like the Spanish Valdeon, which Ainsworth says has "a good crumble factor."

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