Green Well Salad

From “Bread and Wine.”  The goat cheese and dressing really makes this recipe delicious.  I added rotisserie chicken on the top to make it more filling.  According to the book, you can leave homemade dressing on the counter for a few days after making it.

1 pound mixed greens
2 onions, thinly sliced (Always left out be me)
1 tablespoon butter
2 sliced pears
2 cups red grapes, halved
1 cup dried cherries, chopped if they’re the big kind
1 cup walnuts, chopped
1 4-ounce container crumbled goat cheese

Maple Vinaigrette:
1 tablespoon maple syrup
1 tablespoon Dijon
1/4 cup balsalmic vinegar
1/2 cup olive oil
Salt and pepper to taste

Begin by caramelizing the onions. Slice them thinly and cook them on medium-low heat in a tablespoon of butter until rich, dark brown, about 45 minutes.

For the vinaigrette:
Spoon Dijon into the bottom of a jelly jar. Add balsamic and maple syrup, salt, and pepper. Shake well. Add oil, and shake again. Taste and adjust for seasoning. Set aside.

For the salad:
Toss the greens with half the vinaigrette, then add the rest of the ingredients, the rest of the dressing, and toss again.



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