In a small bowl, combine your thinly sliced shallots with vinegar and honey.

Allow this mixture to sit at room temp and meld together until the rest of the ingredients are ready.

Wash, spin, and tear your lettuce leaves into bite sized pieces.

Finely chop the parsley.

Place your prepared lettuces and parsley in a large bowl.

Drizzle with extra-virgin olive oil and add a generous pinch of sea salt and freshly ground pepper.

Add the walnuts or pecans and the marinated shallots together with all of the vinegar liquid.

Gently toss everything together and serve immediately.