Roasted Onion Salad

• 3 large sweet onions, cut into 1/2-inch slices
• 1/4 cup plus 1/2 teaspoon olive oil, divided
• 4 garlic cloves
• 8 cups torn mixed salad greens
• 1 cup (4 ounces) crumbled blue cheese
• 1/2 cup chopped walnuts, toasted
• 2 tablespoons white wine vinegar
• 2 shallots, quartered
• 1/4 cup minced fresh parsley
• 1/2 teaspoon crushed red pepper flakes
• 2/3 cup olive oil

1. Place onions in a 15x10x1-in. baking pan. Drizzle with 1/4 cup oil; toss to coat. Place garlic on a double thickness of heavy-duty foil. Drizzle with remaining oil. Wrap foil around garlic; place on baking pan with onions.
2. Bake at 400u0b0 for 40-45 minutes or until onions are lightly browned and garlic is tender, turning onions occasionally. Cool for 10-15 minutes.
3. In a large salad bowl, combine the greens, cheese and walnuts; top with onions.
4. For dressing, place vinegar and shallots in a blender; squeeze softened garlic into blender. Cover and pulse until blended. Add parsley and pepper flakes. Cover and process, gradually adding oil in a steady stream. Serve with salad.

sweet onions, olive oil, garlic, blue cheese, walnuts, white wine vinegar, shallots, fresh parsley, red pepper, olive oil

Taken from www.tasteofhome.com/recipes/roasted-onion-salad/ (may not work)