Servings: 4

INGREDIENTS

• 2 red onions, sliced into ¼ inch rounds
• ¼ cup of Spectrum® Organic Balsamic Vinegar
• 1 teaspoon kosher salt
• 1 teaspoon of freshly cracked pepper
• ¼ cup minced shallots
• 2 teaspoons Dijon Mustard
• ¼ cup Spectrum® Organic Red Wine Vinegar
• 1 cup of Spectrum® Mediterranean Olive Oil
• 8 oz crumbled gluten-free blue cheese
• 4 cups red leaf lettuce

DIRECTIONS

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.