Roasted Onion Salad
|Sweet onions||3 Large, cut into 1/2 inch slices|
|Olive oil||12 1⁄2 Teaspoon, divided (1/4 Cup Plus 1/2 Teaspoon)|
|Garlic||4 Clove (20 gm)|
|Torn mixed salad greens||8 Cup (128 tbs)|
|Crumbled blue cheese||4 Ounce (1 Cup)|
|Chopped walnuts||1⁄2 Cup (8 tbs)|
|White wine vinegar||2 Tablespoon|
|Shallots||2 , quartered|
|Minced fresh parsley||1⁄4 Cup (4 tbs)|
|Crushed red pepper flakes||1⁄2 Teaspoon|
|Olive oil||2⁄3 Cup (10.67 tbs)|
Place the onions in a 15-in.x 10-in.x 1-in.baking pan.
Drizzle with 1/4 cup oil; toss to coat.
Place the garlic on a double thickness of heavy-duty foil.
Drizzle with the remaining oil.
Wrap foil around garlic; place on baking pan with onions.
Bake at 400° for 40-45 minutes or until the onions are lightly browned and the garlic is tender, turning onions occasionally.
Cool for 10-15 minutes.
In a large salad bowl, combine the greens, cheese and walnuts; top with onions.
For the dressing, place wine and shallots in a blender; squeeze softened garlic into blender.
Cover and pulse until blended.
Add parsley and pepper flakes.
Cover and process, gradually adding oil in a steady stream.