Peach Salad with Blue Cheese and Balsamic Onions

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2 each red onions (about 1 lb. total), sliced in sixths
1 recipe Honey Balsamic Vinaigrette
Kosher salt to taste
F reshly ground black pepper to taste
1 head butter lettuce
2 to 3 each ripe peaches cut in eighths
1/3 cup crumbled blue cheese
1/3 cup toasted almonds

Honey Balsamic Vinaigrette
1 Tbsp. honey
2 Tbsp. balsamic vinegar
3 Tbsp. olive oil
Kosher salt to taste
Freshly ground black pepper to taste

Honey Balsamic Vinaigrette
In a mixing bowl, combine the honey and vinegar. Slowly whisk in the olive oil. Season to taste with salt and pepper.

Pre-heat an oven to 375 degrees. Lay out the onion slices in a 9-x-12-inch Pyrex baking dish. Pour about 3/4 of the Honey Balsamic Vinaigrette over the onions and season with salt and pepper. Cover with foil and bake 30 minutes until the onions are tender. Uncover and bake an additional 15 min. until caramelized and the liquid has all but evaporated. Allow to cool to room temperature.

In the meantime, clean the lettuce and tear in bite size pieces; place in a mixing bowl. Toss with just enough of the remaining vinaigrette to coat each leaf, and a few grains of salt. Transfer lettuce to a serving platter.

Lay the onions out on top of the lettuce, followed by the peaches. Sprinkle with the blue cheese and almonds. Drizzle the peaches with a little more vinaigrette and finish with a few grinds of black pepper.

Serves 4.