3 small red onions
¼ cup plus 2 tablespoons good balsamic vinegar
1 cup good olive oil
1 ½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
6 tablespoons minced shallots (2 large)
2 teaspoons Dijon mustard
¼ cup good red wine vinegar
2 heads red leaf, washed, spun dry, and torn into pieces
Pitted green olives
Toasted pine nuts
Preheat into 375ºF
Cut the onions in ½ and slice ¼ inch thick, place on a baking sheet and toss with ¼ cup balsamic vinegar, ¼ cup olive oil, 1 teaspoon salt and ½ teaspoon pepper. Bake for 20 minutes, until the onions are tender.
Whisk together the shallots, mustard, red wine vinegar, ½ teaspoon salt and ½ teaspoon pepper in a small bowl. While whisking add ¾ cup olive oil until emulsified.
Toss together all salad ingredients, add onions and dressing.