Pasadena Star News/February 6, 2007

Caramelized Onion-Dressed Salad with Toasted Hazelnuts
Servings Preparation Time Cooking Time Temperature Notes Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
2 25 minutes


INGREDIENTS:
1/2 cup whole hazelnuts, peeled 6 tablespoons extra-virgin olive oil, divided 1 large onion, finely chopped
salt and freshly ground black pepper 3 tablespoons balsamic vinegar, divided 1/2 tablespoon Dijon mustard
3 plum tomatoes, sliced 4 cups baby spinach or arugula (or other greens) 1/4 cup crumbled blue cheese



1 Preheat the oven to 325 F.
2 Place the hazelnuts on a rimmed baking sheet and put it in the oven. Toast the nuts for 10 to 12 minutes, or until just lightly browned. Remove them from the oven and cool. Transfer the nuts to a cutting board and run your knife through them once to coarsely chopping them.
3 While the nuts are toasting, place a large skillet over medium high heat. Add 2 tablespoons of olive oil and the onions. Season with salt and pepper, then cook, stirring frequently, for 10 minutes.
4 Add 1 tablespoon of the balsamic vinegar and a big splash of water. Use a wooden spoon to scrape up any bits on the bottom of the pan and cook for another 1 minute.
5 Transfer the onions to a bowl and add the mustard and remaining vinegar. In a slow, steady steam, whisk in the remaining oil. Set aside.
6 In a salad bowl, combine the tomatoes, greens, cooled hazelnuts and blue cheese. Pour the caramelized onion dressing over the salad and toss to coat. Adjust salt and pepper to taste.

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