Ingredients
3 small red onions
1/4 cup plus 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
2 heads red-leaf, washed, spun dry, and torn into pieces.
Preparation
Preheat the oven to 375 degrees F.
Cut the onions in 1/2 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 oven and toss with 2 more tablespoons balsamic vinegar and cool to room temperature.
Whisk together 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 emulsified.
To assemble, toss enough lettuce for 6 people with dressing, to taste. Place the lettuce on 6 plates and arrange the onions on top. Sprinkle with salt and pepper and serve.
