35 minutes
A delightful salad combining the sweetness of caramelized red onions with fresh spinach, crisp endive, ripe pears, and toasted pecans, dressed in a tangy balsamic vinaigrette.
tablespoons
Large Red Onion, thinly sliced
each
teaspoons
tablespoons
teaspoons
Garlic Clove, grated
each
tablespoons
to taste
Baby Spinach Leaves
0 oz
Endive, thinly sliced
cups
Bartlett Pears, halved, cored, and thinly sliced
each
Toasted Pecan Halves
cups
1. Caramelize the Onions
Melt the unsalted butter in a large, heavy skillet over medium heat. Add the thinly sliced large red onion, sprinkle with sea salt, and let it cook slowly for about 20 minutes until the onions soften and turn a deep golden brown. As the onions approach this stage, pour in 2 tablespoons of balsamic vinegar to reduce and form a glaze.
2. Prepare the Dressing
In a small bowl, whisk together balsamic vinegar, Dijon mustard, and the grated garlic clove. Gradually whisk in the extra-virgin olive oil until the dressing is emulsified. Season with sea salt and freshly ground black pepper to taste.
3. Combine the Salad
In a large bowl, combine baby spinach leaves, thinly sliced endive, and thinly sliced Bartlett pears. Add the caramelized onions and toasted pecan halves, gently mixing to combine.
4. Dress and Serve the Salad
Pour the prepared dressing over the salad and toss well to ensure each ingredient is coated. Serve immediately, or if preferred, prepare the onions and dressing up to 3 days in advance.
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