Roasted Vidalia Onion, Cherry Tomato, and Bacon Salad

• 4 Vidalia onions (about 2 pounds, available seasonally at specialty produce markets and some supermarkets), peeled
• 2 cups cherry tomatoes, quartered
• 6 slices of lean bacon, cooked until crisp and crumbled
• 1/3 cup minced fresh basil or parsley leaves
• 1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
• 1 tablespoon balsamic vinegar
• 1 tablespoon red-wine vinegar
• 1/4 cup olive oil

1. Season the onions with salt and pepper, wrap them individually in foil, and bake them in the middle of a preheated 350F.
2. oven for 45 minutes to 1 hour, or until they are tender.
3. Let the onions cool in the foil and discard the foil.
4. Chop the onions coarse, discarding the root ends, and in a bowl toss them with the tomatoes, the bacon, and the basil.
5. In a small bowl whisk together the garlic paste, the vinegars, and salt and pepper to taste, add the oil in a stream, whisking, and whisk dressing until it is emulsified.
6. Pour the dressing over the salad, toss the salad well, and serve it, chilled or room temperature, with grilled chicken or beef.

vidalia onions, cherry tomatoes, lean bacon, fresh basil, garlic, balsamic vinegar, redwine vinegar, olive oil

Taken from www.epicurious.com/recipes/food/views/roasted-vidalia-onion-cherry-tomato-and-bacon-salad-11923 (may not work)