Corn Salad with Pedro Ximenez Crispy Shallots Radicchio and Pistachios

Ingredients

• 8 shallots, medium size, sliced thin or early summer onions
• 2 tablespoons good olive oil, for cooking the shallots or onions
• 3 tablespoons Sherry Vinegar (SoTaroni Vinagre de vino Pedro ximenez gran reserva)
• 6 tablespoons good olive oil
• 6 corn ears, cooked and sliced off the cob
• 3/4 cups pistachios, roughly chopped and toasted
• 1 radicchio, large (or 2 medium), cut in half and sliced thin
• 1 pinch sea salt
• 1 pinch black pepper, fresh ground

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