Caramelized Onions, Blue Cheese, & Greens

Serves 6.

INGREDIENTS:
3 small red onions
1/4 cup plue 2 tablespoons good balsamic vinegar
1 cup good olive oil
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
6 tablespoons minced shallots (2 large)
2 teaspoons Dijon mustard
1/4 cup good red wine vinegar
3/4 to 1 pound Maytag blue cheese, or other crumbly blue
2 heads red-leaf lettuce, washed, spun dry, and torn

DIRECTIONS:

• Preheat the oven to 375ºF.

• 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 teaspoon salt, and 1/2 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, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. While whisking, add 3/4 cup olive oil until the dressing is emulsified. Mash 1/4 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.

*Adapted from the Barefoot Contessa