3 small red onions, halved & sliced 1/4" thick
1/4 cup good balsamic vinegar
2 tablespoon good balsamic vinegar
1 cup extra virgin olive oil
1 1/2 teaspoon kosher salt
1 teaspoon freshly ground black pepper
6 tablespoon minced shallots (2 large)
2 teaspoon Dijon mustard
1/4 cup red wine vinegar
3/4 - 1 lb Maytag blue cheese crumbles
2 heads red-leaf lettuce, torn
Preheat oven to 375 degrees.
Place onions in large ziplok bag, & toss with 1/4 cup balsamic vinegar, 1/4 cup olive oil, 1 teaspoon salt 7 1/2 teaspoon black pepper. Bake for 15-20 minutes, until onions are tender. Remove from oven, toss with 2 more tablespoons balsamic vinegar, & let cool to room temperature -- until serving time.
Dressing: Whisk shallots, mustard, red wine vinegar, 1/2 teaspoon salt & 1/2 teaspoon pepper in a small bowl. Add 3/4 cup olive oil, whisking until emulsified. Mash 1/4 pound blue cheese with a fork 7 add to the dressing.
To assemble, toss lettuce with dressing to taste. Place lettuce on salad plates & arrange onions on top. Sprinkle with salt & pepper. Pass the remaining blue cheese crumbles for individual topping.