Anticiplate

I am constantly looking for a new salad that does not consist of blue cheese, cranberries, and pecans.  However, that salad happens to be Erik’s all time favorite. He is not a tomato and cucumber salad eater, so I have had to learn to be extremely creative. This recipe is the product of that creativity, and the desire for something new.  

Serves 4

Prep time: 5 minutes

Cook time: 25 minutes

1/4 c. pine nuts, toasted

1 red onion, sliced thin

2 tbsp. balsamic vinegar

1 tsp. sugar

pinch of salt

drizzle of olive oil

4 big handfuls mesculin greens (about 2.5 oz)

Slice parmigiano reggianno, if desired

dressing (yields 1/2 c.)

1/3 c. olive oil

1 1/2 tbsp. balsamic

2 tsp. lemon juice (about half of a lemon)

1 1/2 tsp. brown sugar

Kosher salt

Black pepper

Toast pine nuts in a non-stick skillet on medium until lightly browned. Set aside to cool. 

Preheat oven to 350 degrees. Toss red onions in balsamic, sugar, and drizzle with olive oil. Roast for 15-20 minutes or until softened and sweet. Set aside to cool. 

Make dressing.  Toss greens in enough dressing to coat to your liking. Top salad with red onions and pine nuts. Top with sliced parmigiano if desired.