Mixed Greens with Walnuts and Roasted Onion Dressing

• 2 large onions (about 1 3/4 pounds), peeled, cut into 8 wedges
• 1 cup plus 2 tablespoons walnut oil or olive oil
• 1 tablespoon sugar
• 1/2 cup canned chicken broth
• 6 tablespoons Sherry wine vinegar
• 14 cups mixed greens (such as curly endive, romaine, Belgian endive and radicchio), torn into bite-size pieces
• 1 cup chopped toasted walnuts (about 4 ounces)
• 1/2 small red onion, halved, thinly sliced

1. Preheat oven to 400F.
2. Place 2 onions cut side down on baking sheet.
3. Pour 2 tablespoons oil over.
4. Sprinkle with sugar.
5. Bake onions 30 minutes; turn onions over and bake until brown and caramelized, about 30 minutes longer.
6. Cool.
7. Transfer onions to processor.
8. Add remaining 1 cup oil, broth and vinegar and puree (mixture will be thick).
9. Season with salt and pepper.
10. (Can be prepared 1 day ahead.
11. Cover and refrigerate.)
12. Combine greens, 1/2 cup walnuts and half of red onion in large bowl.
13. Add enough dressing to coat greens; toss well.
14. Sprinkle remaining walnuts and red onion over and serve.

onions, walnut oil, sugar, chicken broth, sherry wine vinegar, mixed greens, walnuts, red onion

Taken from www.epicurious.com/recipes/food/views/mixed-greens-with-walnuts-and-roasted-onion-dressing-1093 (may not work)