(Follow the instructions on the package.) In a pan, sauté shallots until they become dark golden brown. Once shallots are golden brown, add garlic and serrano peppers. Cook until fragrant but be ...

Make the dressing: In a medium sauté pan over medium heat, sauté shallots with 2 tablespoons olive oil until translucent, about 3 minutes. Add soppressata and cook until it browns at edges and ...