Heat a skillet with a little bit of oil, add minced shallot and sauté for a few minutes until translucent. → This brings out a milder flavor and makes the shallot easier to digest. Feel free to use it raw if you prefer!
Wash butter lettuce and spin dry using a salad spinner. Tear (or cut with a knife) large leaves into smaller pieces.
Combine all of the dressing ingredients in a glass jar and shake well or whisk them together in a small bowl. Season to taste with salt and pepper.
Arrange lettuce, shallot, seed salad topper, and chives in a large bowl. Drizzle with the dressing and toss well. Serve immediately!
Make-Ahead: If you want to make this salad ahead of time, store the salad and the dressing individually in an airtight container in the fridge. Toss right before serving.