Recipe of the Week: Caramelized Shallot Salad

Remember that time we talked about warm salads? I told you about my , and you realized that salads aren't just for the hot, summer months.

Warm, filling salads can be just as satisfying as soup on a cold, rainy day. Here's another great salad to eat on a chilly day. The sweet onions make it the perfect side dish to a grilled steak.

Serves 2

Salad Ingredients

Mixed greens (I like peppery arugula to balance out the sweet onions)

4 shallots, peeled and quartered lengthwise

3 tablespoons olive oil

1 tablespoon brown sugar

Salt and pepper, to taste

Parmesan cheese, shaved

Red Wine Garlic Vinaigrette Ingredients

1 tablespoon red wine vinegar

2 tablespoons olive oil

1 clove garlic, minced

Salt and pepper to taste

Instructions

1. Preheat oven to 400 degrees. Whisk together brown sugar and olive oil. Toss with shallots to coat, and spread across baking sheet. Season with salt and pepper and roast shallots for 20 minutes, turning with spatula midway through to cook evenly
2. Whisk together olive oil, red wine vinegar, garlic, salt and pepper for red wine garlic vinaigrette. Set aside.
3. Toss together greens, parmesan and red wine vinaigrette. Top with warm shallots. Serve immediatly.