Sunday Supper - Crispy Shallot Salad with Pt. Reyes Blue and Cinnamon Pecans

This salad was a combination of two recipes. I couldn't decide which one to make so I stuck them together with amazing results. The best part is there is so much flavor in this salad you don't need dressing - just a squirt of lemon, a splash of olive oil and a sprinkle of some flaky salt.

1. Wash your favorite green mix - make sure you select one with some peppery arugula or watercress to balance flavors.

2. Add some crumbled Pt. Reyes blue cheese, cinnamon pecans, and half a cubed avocado. Make sure you don't add too much cheese and nuts or your salad will be super fatty. I used about 1 oz of cheese and 1/4 cup nuts.

3. Fry shallot slices in oil until brown and crispy. Add a squirt of lemon, splash of olive oil and sprinkle of salt.