From “Bread and Wine.” The goat cheese and dressing really makes this recipe delicious. I added rotisserie chicken on the top to make it more filling. According to the book, you can leave homemade dressing on the counter for a few days after making it.
1 pound mixed greens
2 onions, thinly sliced (Always left out be me)
1 tablespoon butter
2 sliced pears
2 cups red grapes, halved
1 cup dried cherries, chopped if they’re the big kind
1 cup walnuts, chopped
1 4-ounce container crumbled goat cheese
1 tablespoon maple syrup
1 tablespoon Dijon
1/4 cup balsalmic vinegar
1/2 cup olive oil
Salt and pepper to taste
Begin by caramelizing the onions. Slice them thinly and cook them on medium-low heat in a tablespoon of butter until rich, dark brown, about 45 minutes.
For the vinaigrette:
Spoon Dijon into the bottom of a jelly jar. Add balsamic and maple syrup, salt, and pepper. Shake well. Add oil, and shake again. Taste and adjust for seasoning. Set aside.
For the salad:
Toss the greens with half the vinaigrette, then add the rest of the ingredients, the rest of the dressing, and toss again.