5 medium Vidalia onions, peeled and cut into ½-inch-thick slices
¼ cup olive oil
8 cups gourmet mixed salad greens
½ cup chopped toasted walnuts
1 (4-ounce) package crumbled blue cheese
Garlic Vinaigrette
GARLIC VINAIGRETTE
3 garlic cloves
2 shallots
¼ cup chopped fresh parsley
2 tablespoons white wine vinegar
½ teaspoon dried crushed red pepper
½ teaspoon salt
½ teaspoon freshly ground black pepper
⅔ cup olive oil
Preheat the oven to 450°. Arrange the onion slices in a lightly greased roasting pan. Drizzle evenly with olive oil. Bake for 12 to 15 minutes or until the onion slices are lightly charred. Cool for 5 minutes. In a salad bowl combine the salad greens, walnuts, and blue cheese. Toss gently. Top with the onion slices and drizzle with the Garlic Vinaigrette.
For the garlic vinaigrette: In a food processor pulse the garlic and shallots three or four times. Add the parsley, vinegar, red pepper, salt, and pepper. Process the vegetables for 20 seconds, stopping one time to scrape down the sides. With the processor running, gradually pour in the olive oil in a slow, steady stream through the food chute until blended.
YIELD: 8 SERVINGS