1 small shallot, minced
1 tbsp capers, drained, rinsed, and finely chopped
1 tbsp flat-leaf parsley, minced
1 tbsp white wine vinegar
1/2 tsp sugar
3 tbsp evoo (we used 2 tbsp lemon-flavored evoo and 1 tbsp regular evoo, but if you don't have any lemon-flavored evoo it's ok - you can use regular evoo and add a squeeze of fresh lemon juice)
3-4 cups bitter salad greens, washed and dried (and if yours are large like ours, torn into pieces)
Combine shallot, capers, parsley, vinegar, sugar and s&p in a nonreactive serving bowl. Drizzle in evoo while whisking.
Add greens and toss to coat, season with additional s&p to taste. Serve immediately.