VINAIGRETTE, ROASTED ONION
This dressing is good to mellow out hearty winter greens like frisee, radicchio, and endive salad. Serve with softly poached egg and crisp prosciutto and enjoy a winter treat.
- 1/2 CUP CHAMPAGNE
- 1 tablespoon capers, drained, chopped
- 1 tablespoon dijon mustard
- 1 cup roasted onions*
- 1 teaspoon minced parsley
- 1/4 cup EVOO
- 1/3 cup grapeseed oil
- salt, pepper coriander
- 1 medium onion, sliced
- 2 tablespoons EVOO
- 1/2 teaspoon each sea salt, coriander, & black pepper
Blend first six ingredients; slowly incorporate the oils. Season with salt pepper and coriander. Toss onto frisee salad greens.
*To prepare roasted onions: Place onions in a medium mixing bowl and add oil and seasonings and toss to combine. Place onto baking sheet; roast at 450°F for 10-15 minutes or until onions are tender and slightly browned. Remove, cool, and puree in food processor. Then add to dressing above.