Wonderfood

An intriguing salad of mixed greens, roasted red onions and cheese.

Prepare:
1/4 cup balsamic vinegar or 3 tablespoon red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon chopped fresh basil or 1 teaspoon dried, crumbled
1 tablespoon chopped fresh thyme or 1 teaspoon dried, crumbled
1 garlic clove, minced
3/4 cup olive oil
1/4 cup rendered bacon fat, melted
2 red onions (unpeeled), quartered
1/3 cup water
8 paper-thin pancetta slices or regular bacon slices
4 cups bite-sized pieces mixed greens (such as butter lettuce, arugula and real leaf lettuce)
1/4 cup roasted red bell pepper, drained, chopped
16 paper-thin slices Parmesan cheese

Here’s how:
Preheat oven to 325 degrees F. Whisk first 5 ingredients in medium bowl to blend. Gradually whisk in oil and bacon fat. Set vinaigrette aside. Place onions in dish baking pan. Add 5 tablespoons vinaigrette and stir to coat onions. Add 1/3 cup water to pan. Bake until onions are tender, basting occasionally with pan juices, about 45 minutes. Cool and peel onions. (Can be prepared 1 day ahead. Cover and refrigerate onions and remaining vinaigrette separately. Rewarm vinaigrette in small saucepan before using.)

Preheat oven to 400 degrees F. wrap each onion quarter in pancetta. Place onions on baking sheet. Bake until pancetta is cooked through, about 15 minutes.

Preheat broiler. Broil onions until pancetta is crisp, turning once, about 3 minutes. Set aside.

Toss greens and red bell pepper in large bowl with enough remaining vinaigrette to season to taste. Divide greens among plates. Top with cheese. Arrange onions around greens and serve.