Salad with Balsamic onions, pears, and goat cheese

I’m always trying to find creative new ways to dress up a green salad, without diminishing the healthful aspects of said salad.  I like serving a healthy leafy green salad with dinner, but let’s face it: lettuce can be boring.  Not this salad.  THIS salad is fancy, delicious, and still healthy.

First, preheat the oven to 375.  Slice up a small red onion (any color will do, but I like using a red onion because it’s bright and beautiful.)  Separate the rings of the onion, and toss with: 2 T. of balsamic vinegar, 1 T. of olive oil, 1/2 t of salt and 1/4 t of pepper.  Spread onion on a baking pan (I like to line the pan with aluminum foil or parchment paper, just for less mess.)  Bake in the oven for 12 – 15 minutes, until onions are soft.  Remove onions from oven, and toss with an additional T. of balsamic.  Allow onions to cool to room temperature.

Meanwhile, mix salad dressing: 1 t. dijon mustard, 1/4 c. red wine vinegar, 3/4 c olive oil, 1/2 t. salt, 1/4 t. pepper.  Whisk until well-mixed.

Wash 1 head of leaf lettuce, tear up.  Toss w/the desired amount of salad dressing.  Crumble goat cheese and sprinkle on salad.  Top with sliced pear, and balsamic onions.

Note: leftover onions can be refrigerated and saved for later use.  (I enjoy them on sandwiches, salads, etc.)



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