OSO Sweet Onion Salad With Prosciutto, Beets and Gorgonzola
Created by Cindie Haras
Weekly Winner #3
Feb. 8th - Feb. 12th, 2010

Serves 6 (About 6 per person)

Ingredients

2 cups	Riesling Wine
2 tbsp	Honey
1 1/2 cups	Oso Sweet Onions (thinly sliced)
4-6 tbsp	Extra Virgin Olive Oil
3 tbsp	Champagne Vinaigrette
1/2 cup	Beet slices (canned)
1 1/2 cups	Arugula, stemmed and chopped
12 oz	Italian Prosciutto - thin sliced, each tightly rolled
1/2 cup	Gorgonzola (broken into pieces)
To Taste	Fresh cracked pepper and sea salt

Preparation

In a small saucepan, combine the wine, honey, and onion slices. Bring to a boil, reduce heat to a simmer and cook mixture until it reduces and becomes golden in color and caramelized, about 15 to 20 minutes. Remove from heat. Drain liquid into separate small bowl. Combine liquid with olive oil and whisk. Add champagne vinaigrette and whisk again.

 

To serve, divide the arugula evenly among the six plates. Drizzle some of the dressing on the arugula. Divide the onions and place on the arugula in a circle on each plate. Next place beet slices on top of onion salad. Place two prosciutto bundles on top of the beets.

Top with crumbled gorgonzola, remaining dressing and salt and pepper .

 

This is a quick and simple yet delicious salad. The onions are certainly the star! The flavor profile is unique and really comes together. Enjoy!