Baby Frisee & Roasted Cipollini Onions with Charred Tomato Vinaigrette

This is another winning dressing.  Very tasty.  But, I just couldn't fire up my charcoal Weber for a couple of tomatoes.  I used my toaster oven and broiled them until charred.  It wasn't as nice as grilled but it was still good.  I wish I had a gas BBQ!  I am also out of honey so subbed maple syrup.

I am going out for dinner tonight so just wanted a light lunch today.  This fits the bill.  This could be a nice light starter salad for a meal.  Baby frisee is so pretty and cipollini onions are sweet and carmelize nicely.

Baby Frissee & Roasted Cipollini Onion Salad with Charred Tomato Vinaigrette

serves 4

Charred Tomato Vinaigrette

2 large roma tomatoes
2 T minced shallots or red onion
2 cloves garlic, minced
1/4 c rice wine vinegar
1 T sugar
1/2 c olive oil
salt & pepper to taste

Rub the roma tomatoes with olive oil and char on a grill until the skins are black.  Put in a blender with shallots, garlic, vinegar, sugar and olive oil.  Puree.

Roasting onions
8 small or 4 large cipollini onions

3 T extra-virgin olive oil
1 T balsamic vinegar
2 T honey
1 T fresh thyme, rosemary or oregano, leaves only
Kosher salt and freshly ground black pepper

Preheat oven to 400 degrees F.

Cut an X on the bottom of each onion and add to a large bowl, cover with hot water and allow to sit for about 5 minutes. This is to help make peeling the onions much easier. Strain onions and peel.

In a small bowl, whisk together the oil, honey, balsamic vinegar, thyme, salt and pepper until combined. Put the onions in a large bowl, pour the dressing over them and toss well to coat.

Place the onions in an oven-proof pan and put in preheated oven and roast for about 20 minutes until the onions are soft and slightly caramelized.  Turn the onions over halfway through the cooking time.

Cool to room temperature before using in the salad.  These can be made up to 3 days in advance.

Use one half a head of baby frisee person.  Wash, dry and trim the root end of each head.  Arrange the frisee on 4 plates.  Top with onions.  Drizzle with vinaigrette.