Roasted Red Onion Salad with Dijon Balsamic Dressing

Although this salad is really quite season-less, it seems particularly well suited to these cold winter months. The red onions, deeply caramelized in a hot oven, are a wonderful match for the buttery Manchego cheese and crispy pine nuts.

The recipe will make twice the dressing that you need so store it into a recycled bottle in the frig and use it on any salad you make this week…it’s an all-around great vinaigrette. If you happen to have the grill fired up, you can grill the onions in about half the time that it takes to roast them.

Roasted Red Onion Salad with Dijon Balsamic Dressing

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Roasted Red Onion Salad with Dijon Balsamic Dressing

Serves	8-12
By author	margaret at The Right Recipe

Ingredients

3 tablespoons Dijon mustard
3 tablespoons balsamic vinegar
1/2 cup olive oil
1/2 cup vegetable oil
1/4 teaspoon salt and pepper (each)
2 Large red onions (peeled and cut into 1/2 inch slices)
olive oil (to brush onions before roasting)
5oz baby arugula (washed and dried)
1 head red leaf variety of lettuce (washed, dried and torn into bite sized pieces)
1/2 cup pinenuts (lightly toasted in a dry skillet, pay attention)
1/2 cup manchego cheese shavings (use a vegetable peeler)

Directions

1.	In a medium bowl, whisk together the mustard and the vinegar. Slowly add both oils, while whisking, until incorporated. Add salt and pepper. Set aside at room temperature.
2.	Preheat oven to 400 degrees. Brush both sides of the onion slices with olive oil and season lightly with salt and pepper. Place on a rimmed baking sheet, in a single layer, and roast 15-20 minutes, turning once half way through. The onions should have caramelized brown edges and be very soft in the middle. Remove from baking sheet to a cutting board and let cool. When cool, cut into bite sized pieces.
3.	In a large bowl, toss both lettuces with the onions and toasted pine nuts. Drizzle with the Dijon balsamic dressing and toss again. Sprinkle with cheese shavings and serve.