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Fall Salad with Molasses Vinaigrette

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Ingredients Method

Ingredients
  

  • 1 red onion cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 4 cups mesclun greens
  • 2 cups baby arugula
  • 1 cup shaved fennel
  • 8 fresh figs cut into quarters
  • 1 recipe Molasses Vinaigrette recipe follows
  • Garnish: shaved Gruyère cheese toasted cashews

Method
 

  1. Preheat oven to 450°. Line a rimmed baking sheet with aluminum foil.
  2. In a small bowl, combine red onion, olive oil, salt, and pepper; toss to coat. Place on prepared pan. Bake for 15 to 20 minutes, or until lightly browned around edges. Set aside to cool.
  3. In a medium bowl, combine mesclun greens, arugula, and fennel. Divide mesclun mixture evenly among 4 salad plates. Top each salad with roasted red onion and figs. Garnish with cheese and cashews, if desired. Drizzle with Molasses Vinaigrette just before serving.