Balsamic Onions And Blue Cheese Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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A very pretty salad with tender baked onions with red-leaf lettuce and blue cheese. Great with a filet. Another Ina Garten recipe. Ingredients:
3 small red onions |
1/4 cup plus 2 tbl. good balsamic vinegar |
1 cup olive oil |
1 1/2 tsp. kosher salt |
1 tsp. freshly ground black pepper |
6 tbl. minced shallots (2 large) |
2 tsp. dijon mustard |
1/4 cup red wine vinegar |
3/4 - 1 pound crumbly blue cheese (such a maytag) |
2 heads red-leaf lettuce, washed, spun dry and torn |
Directions:
1. Preheat oven to 375 degrees
2. Cut the onions in half and slice 1/4 inch thick. Place on a baking sheet and toss with 1/4 cup balsamic vinegar, 1/4 cup olive oil, 1 tsp. salt, and 1/2 tsp. pepper. Bake for 12 -15 minutes, until the onions are tender. Remove from the oven, toss with 2 more Tbl.l balsamic vinegar, and let cool to room temp.
3. To make the dressing, whisk the shallots, mustard, red wine vinegar, 1/2 tsp. salt and 1/2 tsp. pepper in a small bowl. While whisking, add 3/4 cup olive oil until the dressing is emulsifies. Mash 1/4 lb. blue cheese with a fork and add it to the dressing.
4. To assemble, toss enough lettuce for 6 people with dressing to taste. Place the lettuce on 6 plates and arrange the onions on top. Coarsely crumble the rest of the cheese on top. Sprickle with salt and pepper and serve.
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