Spinach, Pear, and Endive Salad with Caramelized Balsamic Red Onions

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.