Mixed Greens with Walnuts and Roasted Onion Dressing

The baby onions in your shares will give any dish a little extra flavor; add them to the pan es when your turkey is roasting. Save them for beef bourguignon or prepare this salad dressing and enjoy it with your Thanksgiving Dinner. The mixture of roasted onions in this dressing will be a great addition to any holiday menu.

1 red onion onions peeled, cut into 12 pieces
½ red onion sliced thin and set aside
1 bunch baby onions peeled
¾ cup plus 2 tablespoons walnut oil or olive oil
1 tablespoon sugar or honey
1/2 cup canned chicken broth
4 tablespoons Sherry wine vinegar
10 cups mixed greens
1 cup coarsely chopped toasted walnuts
1/2 small red onion, halved, thinly sliced

Preheat oven to 400°F. Place the onions on a baking sheet. Pour 2 tablespoons oil over. Sprinkle with sugar. Bake onions 20 minutes; turn onions over and bake until brown and caramelized, about 20 minutes longer. Cool. Transfer onions to processor. Add remaining oil, broth and vinegar and puree (mixture will be thick). Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Combine greens, 1/2 cup walnuts and a half of red onion in large bowl. Add enough dressing to ou greens; toss well. Sprinkle remaining walnuts and red onion and serve.

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