Red Cabbage Salad with Roasted Cipollini Onions

Ingredients

• 1 pound cipollini onions, ends trimmed, peeled
• 2 tablespoons vegetable oil
• Kosher salt and freshly ground black pepper
• 4 sprigs fresh thyme
• 3 tablespoons balsamic vinegar
• 1 small clove garlic, minced
• 6 tablespoons extra-virgin olive oil 
• 3 cups red cabbage , thinly sliced
• 2 cups chicory leaves , washed and torn into small pieces
• 1/2 cup toasted walnuts , coarsely chopped
• 3 ounces aged goat cheese, such as Humboldt Fog

Directions

1. Preheat oven to 350 degrees F (177 degrees C). In a baking dish, arrange onions in a single layer. Drizzle with vegetable oil and season with salt and pepper. Add thyme sprigs and toss until onions are evenly coated. Roast, turning twice, until onions are soft and well browned, about 40 minutes. Keep warm.
2. In a small bowl, whisk together vinegar, garlic, and extra-virgin olive oil. Season with salt and pepper. Place cabbage and chicory in a large bowl and toss with just enough dressing to coat. Add warm onions and walnuts and toss again, adding more dressing if needed. Transfer to a serving bowl or platter and top with goat cheese. Serve.