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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 10 |
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From Nov. 2008 TOH magazine. Ingredients:
3 large sweet onions, cut into 1/2 inch slices |
1/4 cup olive oil, plus |
1/2 teaspoon olive oil, divided |
4 garlic cloves |
8 cups mixed salad greens |
1 cup blue cheese, crumbled |
1/2 cup walnuts, toasted and chopped |
2 tablespoons white wine vinegar |
2 shallots, quartered |
1/4 cup fresh parsley, minced |
1/2 teaspoon red pepper flakes |
2/3 cup olive oil |
Directions:
1. Place onions in a 15x10x1 or similar baking dish. Drizzle with 1/4 cup olive oil; toss to coat.
2. Place garlic on a double thickness of heavy-duty foil. Drizzle with remaining olive oil. Wrap foil around garlic; place on baking pan with onions.
3. Vake at 400 degrees for 40-45 minutes or until onions are lighly browned and garlic is tender, turning onions occasionally. Cool for 10-15 minutes.
4. In a large salad bowl, combine the greens, cheese and walnuts, top with onions.
5. For dressing, place vinegar and shallots in a blender; sqeeze softened garlic into blender. Cover and pulse until blended. Drizzle over salad just before serving.
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