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Finely chop the shallot and rinse it to remove the harsh onion flavor.
Make the vinaigrette by combining the rinsed shallots, champagne vinegar, and extra virgin olive oil. Season with salt.
Trim and prepare the mixed greens, leaving the leaves in large pieces.
Toss the greens with the vinaigrette, making sure to evenly coat the leaves.
Season the dressed salad with additional salt.
Layer the dressed greens on a plate, topping with crumbled Danish blue cheese and toasted almonds.