Endive and Arugula Salad with Pickled Onions and Blue Cheese

• 1 1/2 pounds red onions, thinly sliced
• 1 1/2 cups distilled white vinegar
• 1 1/2 cups water
• 3/4 cup sugar
• 1 teaspoon salt
• 12 ounces blue cheese, crumbled into 1/4-inch pieces
• 1 1/2 cups olive oil
• 2 1/4 pounds Belgian endive, thinly sliced (about 8 cups)
• 3/4 cup fresh lemon juice
• 12 bunches fresh arugula, torn into small pieces (about 12 cups)
• 1 cup dried cranberries

1. Place onions in large resealable plastic bag.
2. Add vinegar, 1 1/2 cups water, sugar and salt.
3. Seal bag; shake until sugar dissolves.
4. Chill onions in marinade at least 1 day and up to 3 days, turning often.
5. Place cheese in medium bowl.
6. Pour oil over cheese; let stand at room temperature 2 hours.
7. (Can be prepared 2 days ahead.
8. Cover and refrigerate.
9. Bring to room temperature before continuing.)
10. Place endive in very large bowl.
11. Add lemon juice; toss.
12. Add arugula, cheese-oil mixture and dried cranberries; toss.
13. Season with salt and pepper.
14. Transfer to platter; top with some drained pickled onions.
15. Pass remaining onions in marinade.

red onions, white vinegar, water, sugar, salt, blue cheese, olive oil, endive, lemon juice, arugula, cranberries

Taken from www.epicurious.com/recipes/food/views/endive-and-arugula-salad-with-pickled-onions-and-blue-cheese-104471 (may not work)