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Red Lettuce With Balsamic Onions

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“Delicious salad adapted from Ina Garten. A little blue cheese sprinkled on top makes a nice addition.”
READY IN:
30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Prehead oven to 375°F.
  2. Cut the onions in 1/2, then slice 1/4-inch thick. Place on baking sheet and toss with 1/4 cup balsamic vinegar, 1/4 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.
  3. Bake for 12-15 minutes, until the onions are tender.
  4. Remove from oven and toss with remaining 2 tablespoons balsamic vinegar and cool to room temperature.
  5. Whisk together the shallots, mustard, red wine vinegar, 1/2 teaspoon salt and 1/2 teaspoon pepper in a small bowl. Slowly add 3/4 cup olive oil, whisking while pouring, until emulsified.
  6. To assemble, toss lettuce with dressing to taste. Place the lettuce on 6 plates and arrange onions on top. Sprinkle with salt and pepper.

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