Salad, Balsamic Onions and Blue Cheese

By KeyIngredient

Ina Garten Barefoot Contessa Parties Page 122
Serves 6

Ingredients

• 3 small red onions
• 1/4 cup + 1 tbsp good balsamic vinegar
• 1 cup good olive oil
• 1 1/2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 6 tbsp minced shallots (2 large)
• 2 tsp dijon mustard
• 1/4 cup good red wine vinegar
• 3/4 to 1 lb maytag blue cheese or other crumbly blue cheese
• 2 heads red leaf lettuce, washed, spun dry, torn

Preparation

Step 1

Preheat oven to 275 F.

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 to 15 minutes, until the onions are tender. Remove from oven, toss with 2 more tbsp balsamic vinegar, and let cool to room temperature.

To make the dressiing, 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 till dressing is emulsified. Mash 1/4 lb 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.