InstructionsReset

1. 1.
   First, prepare vinaigrette. Add olive oil, lemon juice, vinegar, maple syrup, mustard, garlic, salt, and pepper to a mason jar. Cover and shake. Set aside.
2. 2.
   Prepare fried shallots. Line a plate with a paper towel. Set aside.
3. 3.
   Heat a large skillet over medium/low heat. Add ¼ cup olive oil. When olive oil is fragrant add the shallots. Cook the shallots for 15-20 minutes stirring occasionally until the shallots turn a golden brown color.
4. 4.
   Meanwhile, prepare the candied almonds. Heat a separate small skillet over medium/low heat. Add almonds and maple syrup to the skillet and toss so all the almonds are covered with maple syrup. Let the almonds cook for 10-12 minutes or until they start to brown. Remove from heat and transfer them in a separate plate (they will harden as they cool). Set aside.
5. 5.
   Use a slotted spoon to remove the browned shallots from the pan and place the shallot on top of the paper towel-lined plate. Set aside.
6. 6.
   Assemble the salad. Place the butter lettuce in a large salad bowl. Spread the fennel, sliced apple, bell pepper, and almonds over the lettuce. Drizzle the vinaigrette over the ingredients and toss. Lastly, sprinkle the salad with fried shallots and parmesan cheese.