Green Bean And Roasted Onion Salad

• 1 1/2 lb green beans
• olive oil
• 3 lg red onions, halved through stem end
• 4 Tbsp. plus 1 cup olive oil
• 6 Tbsp. balsamic vinegar
• 2 Tbsp. finely chopped garlic
• 1 lg head radicchio, separated into leaves
• 1/3 cup pine nuts, roasted

1. Preheat oven to 500 F. Cook beans in lg pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Rinse in cold water. Drain well; pat dry.
2. Line lg baking sheet with foil. Brush with oil. Cut onion halves into 1/2" -wide wedges, retaining part of core in each piece. Arrange onions in single layer on prepared baking sheet. Sprinkle generously with salt and pepper. Drizzle with 2 Tbsp. of oil. Bake until onions tender and edges begin to brown, about 20 minutes. Cool on baking sheet.
3. Combine vinegar & garlic in bowl. Whisk in 1 cup plus 2 Tbsp. oil. Season with salt & pepper (up to here can be made 1 day ahead).
4. Place radicchio leaves as border on platter. Arrance onions next to radicchio. Toss beans with enough dressing to coat. Mound in center of platter. Drizzle with more dressing. Top with nuts.
5. Bon Appetit, June 1994
6. Serves 8

green beans, olive oil, red onions, olive oil, balsamic vinegar, garlic, head radicchio, pine nuts

Taken from www.epicurious.com/recipes/member/views/green-bean-and-roasted-onion-salad-1214661 (may not work)