Mince the shallot and garlic and put in a large bowl. Add the parsley. Shave the Parmesan over the bowl using a vegetable peeler. Grate over a little lemon zest and add a squeeze of juice. Drizzle with olive oil. Season with salt and pepper, and taste. Correct the seasonings and serve.
Boston Bibb Salad with Roasted Acorn Squash, Georgia Pecans, Blue Cheese and Warm Bacon-Brown Sugar Vinaigrette
