1/3 cup sliced shallots
3 tablespoons balsamic vinegar
3 tablespoons red wine vinegar
3/4 cup extra-virgin olive oil
1 pint cherry tomatoes, halved
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
1 1/4 teaspoons salt
1 1/4 teaspoons freshly ground black pepper
1 large head (about 1 pound) iceberg lettuce, cored and cut into 8 wedges
1 cup (about 4 ounces) grated fresh mozzarella cheese
1 cup (about 4 ounces) grated or crumbled blue cheese
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