Henne Garden Salad

• 1 stick (4 oz.) salted butter
• 3 large onions, halved and thinly sliced (7 cups)
• 1 clove garlic, thinly sliced
• Wood chips, for smoking
• 1/4 tsp. sherry vinegar
• 1/4 tsp. sugar
• 1/4 cup apple cider vinegar
• 1 1/2 tsp. creme fraiche
• 1/4 tsp. Dijon mustard
• 1/2 cup olive oil
• 1/4 cup hazelnut oil
• 2 cups mixed salad greens
• 1 cup baby arugula
• 6 cherry tomatoes, halved
• 4 radishes, halved
• 1 apple or pear, thinly sliced
• 1/4 cup toasted hazelnuts, crushed

1. To make Smoked Onions: Melt butter in large skillet over medium heat.Add onions and garlic, reduce heat to medium-low, and cook 45 minutes, or until onions are dark brown and almost falling apart.
2. Transfer to heat-proof bowl.
3. Line wok with heavy-duty foil, spread wood chips on foil, and place wire rack over top.
4. Cover wok with lid or piece of foil, and heat over medium-low heat until wood chips begin to smoke.
5. Place bowl of onions on rack, and tightly cover wok.
6. Smoke onions 5 to 7 minutes.
7. Remove wok from heat, and let onions cool inside wok.
8. Stir in vinegar and sugar, and season with salt, if desired.
9. To make Dressing: Whisk together vinegar, creme fraiche, and mustard in bowl.
10. Whisk in olive and hazelnut oils, and season with salt and pepper, if desired.
11. To make Salad: Toss greens and arugula with 2 Tbs.
12. Dressing in bowl.
13. Spread 2 Tbs.
14. Smoked Onions in center of each plate.
15. Top with greens, tomatoes, radishes, apple, and hazelnuts.
16. Drizzle with more Dressing, if desired.

butter, onions, clove garlic, chips, sherry vinegar, sugar, apple cider vinegar, creme fraiche, dijon mustard, olive oil, hazelnut oil, mixed salad greens, baby arugula, cherry tomatoes, radishes, apple, hazelnuts

Taken from www.vegetariantimes.com/recipe/henne-garden-salad/ (may not work)