Ingredients - makes 4 side salads
12 cipollini onions, ends removed and peeled
4 tbsp. olive oil, divided
2 tbsp. balsamic vinegar
2 tbsp. honey
½ tsp. dried thyme
4 handfuls of arugula
1 pink lady apple, cored and cut into thin slices or 1” chunks
¼ c. salted marcona almonds
¼ c. dried cranberries
¼ c. crumbled feta cheese
Cider Vinaigrette (recipe follows)
Preheat the oven to 375º.
Heat 1 tbsp. olive oil in a small, ovenproof sauté pan over medium-high heat.
In a medium bowl, whisk 3 tbsp. olive oil, balsamic vinegar, honey, and thyme. Season with salt and pepper. Add onions and toss to coat.
Add onions and sauce to hot pan and cook about 1 minute. Place pan in the oven and roast the onions until they’re soft and golden, about 15 minutes.
Place a handful of arugula on each of four salad plates. Divide the remaining ingredients among the four plates. Top each salad with three roasted onions. Drizzle with dressing and serve.
This is one of my favorite vinaigrette recipes for a salad that includes fruit, especially apples or pears. If you can’t get apple cider, substitute apple juice. I’ll often double the recipe and keep the dressing in the fridge for a few weeks so I can pull it out whenever I want it!
¾ c. cup apple cider or apple juice
2 tbsp. cider vinegar
2 tbsp. minced shallots
2 tsp. Dijon mustard
½ c. extra virgin olive oil
Combine the apple cider, cider vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about ¼ cup. Off the heat, whisk in the dijon, olive oil, ½ tsp. salt, and ¼ tsp.pepper.