In honor of my almost 12 year-old son's recent debut as a mixed greens eater, I'm posting another salad dressing that's been my go-to lately. It's from a cooking class I took last year at The Chopping Block. The only real labor involves chopping a shallot. Then it's a little vinegar here, a dash of salt there, and so on. All in all, a five, seven on a bad day, minute experience. Well worth it.