Mixed Greens and Tuna Salad with Shallot Vinaigrette

In a small bowl, combine the Shallots (1/4 cup) , White Balsamic Vinegar (1/4 cup) , Salt (2 pinches) , and Granulated Sugar (1/8 tsp) . Let stand for 10 to 15 minutes. Whisk in Extra-Virgin Olive Oil (1/3 cup) . Taste. Adjust seasoning with more salt if necessary or more oil for a little less bite. Store in a glass jar. Shake well before using.

Place the Lettuce (to taste) , Radishes (1 bunch) , Turnip (1) , Snow Peas (1 bunch) , Scallions (1 bunch) , and Canned Tuna (1 can) in a large bowl. Pour over vinaigrette to taste. Season with Freshly Ground Black Pepper (1 dash) to taste. Toss gently and serve.