Southern Cobb Salad with Roasted Sweet Onion Dressing

• 6 unpeeled garlic cloves
• 2 large Vidalia onions (1 1/2 pounds), peeled and quartered through the core
• 1 1/4 cups vegetable oil, plus more for brushing
• 1/2 cup apple cider vinegar
• 1/4 cup fresh lemon juice
• Kosher salt
• Freshly ground pepper
• 10 lightly packed cups mixed lettuces (8 ounces)
• Kosher salt
• Freshly ground pepper
• 2 cups shredded cooked chicken
• 1 cup cooked fresh or thawed frozen corn kernels
• 1 cup buckwheat or radish sprouts
• 4 ounces blue cheese, crumbled (1 cup)
• 1/2 cup crumbled cooked bacon
• 1 Hass avocado, peeled and diced
• 1 medium tomato, diced
• 1/2 cup toasted pecans, chopped
• 2 hard-cooked eggs, peeled and sliced lengthwise

1. make the dressing Preheat the oven to 425.
2. Wrap the garlic cloves in foil and set on a rimmed baking sheet.
3. Brush the onions with oil and arrange on the baking sheet.
4. Bake for about 1 hour, until the onions and garlic are lightly charred and soft.
5. Let cool.
6. make the dressing Peel the garlic and transfer the cloves to a blender.
7. Add the onions, cider vinegar and lemon juice and puree until smooth.
8. With the blender on, gradually add the 1 1/4 cups of vegetable oil until incorporated.
9. Season the dressing with salt and pepper.
10. make the salad In a large bowl, toss the lettuces with 1/2 cup of the dressing and season with salt and pepper.
11. Transfer to a serving bowl or platter.
12. Arrange the remaining ingredients on top and serve, passing the remaining dressing at the table.

garlic, vidalia onions, vegetable oil, apple cider vinegar, lemon juice, kosher salt, freshly ground pepper, mixed lettuces, kosher salt, freshly ground pepper, chicken, corn kernels, buckwheat, blue cheese, bacon, avocado, tomato, pecans, eggs

Taken from www.foodandwine.com/recipes/southern-cobb-salad-roasted-sweet-onion-dressing (may not work)