Tender greenhouse greens and crisp daikon tossed in a simple lemon dressing and finished with golden, crunchy shallots.
1. Make the crispy shallots. Heat oil in a small skillet over medium heat. Add shallots and cook slowly, stirring often until brown and crisp. Remove with slotted spoon to a paper towel lined plate or rack and sprinkle with salt. They will crisp more as they cool.
2. Make the dressing. In a small bowl, whisk lemon juice and honey. Slowly drizzle in olive oil while whisking until emulsified. Season with salt and pepper to taste.
3. Assemble the salad. In a large bowl, gently toss greens and daikon with just enough dressing to lightly coat. Transfer to platter and scatter crispy shallots and scallions over the top.