Ingredients:

1/2 pound of shallots
1/4 cup chicken broth
1 teaspoon brown sugar
lettuce for 4 (add a little bitter lettuce like endive and radicchio 
    which pairs well with the sweet shallots.)

Dressing:
​1/8 cup of balsamic vinegar
1/4 cup of olive oil 
1 clove of garlic, diced
pinch of salt & pepper
Topping:
2 ounces of crumbled blue cheese

Directions:

To caramelize the shallots, peel them and put in a small skillet with the broth and brown sugar.  Cover and cook over medium heat, stirring occasionally.  Cook for 25 minutes or until they are tender, remove the cover and simmer, stirring often until the shallots are golden, the liquid will be mostly evaporated.  Put the shallots in a small bowl, add half the dressing, cover, and chill.
When ready to serve, mix the lettuce with the rest of the dressing.   Drain and slice shallots (adding liquid to salad if desired).   Top greens with sliced shallots and blue cheese.