Ingredients

How to make it

  • Preheat oven to 375 degrees
  • Cut the onions in half and slice 1/4 inch thick. Place on a baking sheet and toss with 1/4 cup balsamic vinegar, 1/4 cup olive oil, 1 tsp. salt, and 1/2 tsp. pepper. Bake for 12 -15 minutes, until the onions are tender. Remove from the oven, toss with 2 more Tbl.l balsamic vinegar, and let cool to room temp.
  • To make the dressing, whisk the shallots, mustard, red wine vinegar, 1/2 tsp. salt and 1/2 tsp. pepper in a small bowl. While whisking, add 3/4 cup olive oil until the dressing is emulsifies. Mash 1/4 lb. blue cheese with a fork and add it to the dressing.
  • To assemble, toss enough lettuce for 6 people with dressing to taste. Place the lettuce on 6 plates and arrange the onions on top. Coarsely crumble the rest of the cheese on top. Sprickle with salt and pepper and serve.

Reviews & Comments 7

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    " It was excellent "
    sparow64 ate it and said...
    Absolutely Fabulous!! I love Ina! Great post, thanks for sharing!!
    Was this review helpful? Yes Flag
    " It was excellent "
    lunasea ate it and said...
    This is a great recipe and one that I've tried from Ina. Delicious and a great combination. Thanks for sharing it, hon - it's time for me to make it again! ;-)
    Was this review helpful? Yes Flag
    " It was excellent "
    chefmeow ate it and said...
    This has to be good. Great flavors going on here. Ina strikes again. Great post. Have my 5.
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  • krumkake 6 years ago
    I love Ina's cooking - I missed this one, so I'm very happy you brought it to my attention. These are the flavors I love, and this is another great summer addition. I'm a happy camper!
    Was this review helpful? Yes Flag
    " It was excellent "
    midgelet ate it and said...
    I love anything blue cheese, high 5!
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  • cookinggood 6 years ago
    Looks Great.
    Ferri
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    " It was excellent "
    laurakaay ate it and said...
    I love the Barefoot Contessa, so I know this will be awesome! Thanks for sharing. ;D
    Was this review helpful? Yes Flag

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