Fall Salad with Molasses Vinaigrette

Host an elegant outdoor or indoor meal this autumn accompanied with a fall salad. 

Fall Salad with Molasses Vinaigrette

2014-09-29 10:56:03

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Ingredients

1. 1 red onion, cut into 1-inch pieces
2. 1 tablespoon olive oil
3. 1⁄2 teaspoon salt
4. 1⁄4 teaspoon ground black pepper
5. 4 cups mesclun greens
6. 2 cups baby arugula
7. 1 cup shaved fennel
8. 8 fresh figs, cut into quarters
9. 1 recipe Molasses Vinaigrette (recipe follows)
10. Garnish: shaved Gruyère cheese, toasted cashews

Instructions

1. Preheat oven to 450°. Line a rimmed baking sheet with aluminum foil.
2. In a small bowl, combine red onion, olive oil, salt, and pepper; toss to coat. Place on prepared pan. Bake for 15 to 20 minutes, or until lightly browned around edges. Set aside to cool.
3. In a medium bowl, combine mesclun greens, arugula, and fennel. Divide mesclun mixture evenly among 4 salad plates. Top each salad with roasted red onion and figs. Garnish with cheese and cashews, if desired. Drizzle with Molasses Vinaigrette just before serving.

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