Caramelized red onions, goat cheese and candied pecans – this salad will dress up any event!
Recipe of the Week
Red Onion Salad with Candied Pecans and Goat Cheese
2 pounds medium red onions
½ bunch scallions
2 tablespoons olive oil
2 small sprigs rosemary
Handful chopped cilantro
3 Roma tomatoes, seeded and julienned
½ cup chopped candied pecans
4 oz. premium goat cheese
Your favorite Balsamic salad dressing
Peel the onions, cut them in half from top to bottom. Quarter the halves, then coat the onions and scallions in olive oil and salt. Preheat the grill to high and make sure the grates are cleaned and oiled. Grill the onion wedges and the scallions on each side with direct heat until char marks are good, about 4 minutes per side. Remove the scallions and reduce the heat to medium and close the cover and grill for about 15 minutes to soften inner layers of the onions. Grill the rosemary sprigs until lightly charred. Remove onions and rosemary from the grill and cut rosemary leaves off over grilled onions. Thinly slice scallions and add to salad. Toss in cilantro, tomatoes, and pecans, then break off small pieces of goat cheese. Toss lightly with balsamic dressing and serve.