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. Heat the oven to 350 degrees F (177 degrees C). Spread the onions out in a baking dish so they sit in one layer, then add the vegetable oil, salt, pepper, and thyme. Toss everything around until the onions are coated, and roast them for about 40 minutes, turning them a couple of times along the way, until they are browned and tender. Set them aside somewhere warm.
2. In a small bowl, whisk the vinegar, garlic, and extra-virgin olive oil together, then season the dressing with salt and pepper. Add the cabbage and chicory to a large bowl, drizzle in only as much dressing as you need to lightly coat the leaves, and toss. Add the warm onions and walnuts, toss again, and add a bit more dressing if the salad needs it. Spoon everything onto a platter or into a serving bowl, scatter the goat cheese over the top, and serve.