½ cup olive oil
2 tablespoons oil of choice (walnut, sesame, almond or pistachio)
1 cup shallots, sliced in thin rounds
2 teaspoons fresh herbs of choice, chopped fine
In a small skillet, heat the olive oil and oil of choice to a medium-high heat. Once hot, add the shallots and stir until they are completely coated with oil. Reduce the heat to medium. Stir the shallots often, slowly cooking until golden brown, about 15-20 minutes. Add the herbs in the last 5 minutes, making sure to coat them entirely in the oil. Remove from the pan and drain on paper towels. The shallots and herb bits should be crispy once they are placed on the paper towels and the oil has drained. Season with Maldon salt.