| Roasted Red Onion and Bleu Cheese Salad |
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| 3 small red onions � cup plus 2 tablespoons good balsamic vinegar 1 cup good olive oil 1 � teaspoons kosher salt 1 teaspoon freshly ground black pepper 6 tablespoons minced shallots (2 large) 2 teaspoons Dijon mustard � cup good red wine vinegar � to 1 pound Maytag blue cheese, or other crumbly blue 2 heads red-leaf lettuce, washed, spun dry, and torn Preheat the oven to 375 degrees. Cut the onions in half and slice � inch thick. Place on a baking sheet and toss with � cup balsamic vinegar, � cup olive oil, 1 teaspoon salt, and � teaspoon pepper. Bake for 12 to 15 minutes, until the onions are tender. Remove from the oven, toss with 2 more tablespoons balsamic vinegar, and let cool to room temperature. To make the dressing, whisk the shallots, mustard, red wine vinegar, � teaspoon salt, and � teaspoon pepper in a small bowl. While whisking, add � cup olive oil until the dressing is emulsified. Mash � pound blue cheese with a fork and add it to the dressing. 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 blue cheese on top. Sprinkle with salt and pepper and serve. |