From chef Jonathan Schwenk of Brasserie Le Coze in Atlanta
Combine all ingredients in a mixing bowl. Season with salt and pepper. Add 3/4 cup vinaigrette and toss together. Serve immediately.
Marinate the balsamic vinegar with the chopped shallot for 2 days. Strain vinegar.
Whisk the vinegars and oils with the mustard, alternating oils and vinegars. Season with salt and pepper.
*Any standard vinaigrette is 3 parts oil to 1 part vinegar.
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