Roasted Pepper And Onion Salad With Blue Cheese

• 2 medium red onions, quartered through stem end
• 6 roasted red peppers (from a 24-ounce jar, preferably packed in brine), drained, halved lengthwise
• 6 garlic cloves
• 1/4 cup extra-virgin olive oil
• Kosher salt, freshly ground pepper
• 1 tablespoon (or more) Sherry vinegar or red wine vinegar
• 8 cups (loosely packed) frisee
• 1/3 cup thinly sliced Spanish blue cheese (such as Cabrales or Valdeon; optional)

1. Preheat oven to 450u0b0F. Combine first 4 ingredients in a shallow 2-quart baking dish; toss to coat. Season with salt and pepper.
2. Roast vegetables, stirring occasionally, until onions are caramelized and softened, about 40 minutes. Stir in 1 tablespoon Sherry vinegar. Season to taste with salt, pepper, and more vinegar, if desired.
3. Arrange frisee on plates, dividing evenly. Spoon vegetables over frisee. Drizzle juices in baking dish over. Top with cheese, if desired.

red onions, red peppers, garlic, extravirgin olive oil, kosher salt, sherry vinegar, frisuee, cheese

Taken from www.epicurious.com/recipes/food/views/roasted-pepper-and-onion-salad-with-blue-cheese-51117420 (may not work)