This salad is from the book Bread & Wine, but has been adapted slightly.  It has quickly become my favorite salad ever!  I didn’t even know I liked goat cheese until I ate this salad.

To make this #dinnerdoneby9am I fully assemble the salad and make the dressing in the morning, refrigerate them separately all day, then toss the salad just prior to serving.

-1 lb mixed greens
-2 onions, thinly sliced
-1 Tbsp butter
-1/2 tsp salt
-2 sliced pears
-2 cups red grapes, halved
-1 cup dried cherries
-1 cup walnuts, chopped
-1 4 oz container crumbled goat cheese

Maple Vinaigrette:
-2 Tbsp maple syrup
-1 Tbsp Dijon
-1/4 cup balsamic vinegar
-1/2 cup olive oil
-1/2 tsp salt
-1/4 tsp pepper

Begin by caramelizing the onions. Slice them thinly and cook them on medium-low heat in a tablespoon of butter until rich, dark brown, about 45 minutes. Season the onions with 1/2 tsp of salt.

For the vinaigrette:
Spoon Dijon into the bottom of a jelly jar. Add balsamic and maple syrup, salt and pepper. Shake well. Ad oil, and shake again. Taste and adjust for seasoning. Set aside.

For the salad:
Toss the greens with half the vinaigrette, then add the rest of the ingredients, the rest of the dressing, and toss again.