The Crisper Whisperer: Dandelion, Strawberry, And Balsamic Onion Salad Recipe

• 2 tablespoons olive oil
• 1 medium red onion, sliced into 1/4-inch-wide rings or half moons
• 10 ripe strawberries, sliced
• 2 tablespoons balsamic vinegar, divided
• 1 bunch dandelion greens (about 4 ounces)
• 1/2 teaspoon Dijon mustard
• Salt and pepper, to taste

1. Heat the olive oil over medium heat in a medium frying pan. Add the sliced onions along with a good pinch of salt. Cook, stirring often, until the onions are soft, lightly brown, and reduced to about 1/3 of their raw volume. You may need to reduce the heat gradually as the onions shrink. This is a slow process that could take 45 minutes.
2. Meanwhile, in a small bowl, toss the strawberry slices with 1 teaspoon of the balsamic vinegar. Wash the dandelion greens in several changes of water and dry thoroughly.
3. When the onions are nearly done, add the remaining 1 tablespoon + 2 teaspoons balsamic vinegar to the pan and continue cooking until it has thickened slightly, a minute or two. Remove the onions from the heat and stir in the Dijon mustard.
4. In a salad bowl, combine the greens, onions and strawberries with all their juices, scraping down the onion pan with a rubber spatula to incorporate all the oil and vinegar into the salad. Sprinkle with salt and pepper, and toss. Divide between two plates and serve.

olive oil, red onion, strawberries, balsamic vinegar, dandelion, mustard, salt

Taken from www.seriouseats.com/recipes/2010/04/crisper-whisperer-dandelion-strawberry-balsamic-onion-salad-recipe.html (may not work)