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Balsamic Onions and Bleu Cheese

Servings: 4





  1. Preheat 375°F.
  2. Toss onions in 2 tablespoon balsamic vinegar and ¼ cup of olive oil.
  3. Season with salt and pepper, place on a baking sheet and roast for 12-15 minutes or until onions are tender. Remove and set aside.
  4. In a medium bowl, whisk shallots, mustard, red wine vinegar, ½ teaspoon salt, and ½ teaspoon black pepper to combine well.
  5. Whisk in ¾ cup olive oil in a slow steady stream until vinaigrette has emulsified and is thick.
  6. Combine vinaigrette with crumbled gluten-free blue cheese and toss with red salad leafs to coat.
  7. Divide salad between 4 salad plates and top with balsamic onions.
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