Monday, May 3, 2010

Balsamic Onion Salad

Recipe adapted from


- 3 Red Onions
- 1/4 cup plus 2 tablespoons Balsamic Vinegar
- 1 cup Olive Oil
- 1 1/2 teaspoons Kosher Salt
- 1 teaspoon fresh Black Pepper
- 6 tablespoons Shallots, minced
- 2 teaspoons Dijon Mustard
- 1/4 cup Red Wine Vinegar
- Mixed Salad greens- spinach, arugula, red leaf lettuce, etc
- Fresh or Dried Figs, sliced
- Feta or Goat Cheese, crumbled
- Pecans, roughly chopped

*You can switch out the fruit, cheeses, nuts. Also, adding a meat such as roasted chicken can make this into a hearty meal. If you need a carb, make some quick homemade croutons with french bread cubes to throw in there.


- Preheat the oven to 375 degrees F.
- Cut the onions into 1/4 inch slices. Place on a baking sheet and toss with 1/4 cup balsamic vinegar, 1/4 cup olive oil, 1 teaspoon kosher salt and 1/2 teaspoon pepper.
- Bake for 12 to 15 minutes, until the onions are tender.
- Remove from oven and toss with 2 more tablespoons balsamic vinegar and cool to room temperature.
- Whisk together the shallots, mustard, red wine vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. While whisking, stream in 3/4 cup olive oil until emulsified.
- Assemble salad. Toss the greens with dressing, to taste. Don't add too much dressing at this point, because people can add more as desired.
- Arrange the onions, figs, cheese, nuts, and other desired toppings on top. Sprinkle with salt/pepper and serve!