1. In a large skillet, heat 1/4 inch of vegetable oil until shimmering.
Add half of the sliced shallots and fry over moderate heat,
stirring a few times, until they are browned and crisp, about 3
minutes. Using a slotted spoon, transfer the fried shallots to paper
towels to drain. Fry the remaining sliced shallots.
2. In a large bowl, whisk the olive oil with the sherry vinegar and
season with salt and pepper. Add the mesclun and blue cheese
to the bowl and toss. Sprinkle the fried shallots over the mesclun
salad and serve right away.
MAKE AHEAD The fried shallots can be stored in an airtight