Grilled Red Onion Salad With Baby Greens

This is sure to “wow” the crowd early in the evening. It must be served quickly as the warmed oil will wilt the lettuce if you wait too long. Onions can be grilled on the barbecue or if you prefer, sautéed until caramelized.Ingredients:

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Ingredients:

2 medium Red onions
4 large slices Prosciutto,cut into ribbons
2 tbsp of Olive Oil
4 sprigs Thyme
¼ cup Pinenuts
Enough Baby Greens/assorted lettuce for 4 servings
Reggiano Parmesan To garnish

Instructions:

• Peel 2 medium red onions, then quarter the onion from stem to root, cut each quarter again to give you 8 pieces from each onion.
  In a medium skillet with 1 tbsp of olive oil, sauté 4 large slices of Prosciutto until crisp.
• Remove the prosciutto and add the rest of the olive oil to the pan.
• Add 4 sprigs of thyme and the pinenuts with a pinch of salt. Toss on medium heat for about 3 minutes.
• Put the prosciutto back into the pan and toss again. Place baby greens into a large salad bowl and pour the contents of the pan over top.
  Drizzle generously with balsamic vinegar and sprinkle Parmesan.

Presentation:

Use a vegetable peeler to shave curls of good quality Reggiano Parmesan over your salad.

Wine Pairing Suggestion: Tavel Rosé