Bresaola and Cipollini Onion Salad 1 pound of cipollini onions 1 tablespoon extra-virgin olive oil 4 tablespoons balsamic vinegar 6 sprigs of fresh thyme Sea salt, to taste Preheat oven to 400°F. Trim and peel the onions. Add the onions to a large ovenproof skillet. Dress with oil, 2 tablespoons of the vinegar and salt. Toss to coat and arrange onions in a single layer. Tuck in the thyme sprigs. Cook for 20 minutes then turn the onions in the pan, so they brown on both sides. Add the remaining 2 tablespoons of vinegar. Cook for another 10 minutes or until softened. Set aside for use in the salad. For the salad: 8 cups of torn lettuce leaves 4 plum tomatoes, sliced 8 slices of bresaola Balsamic roasted cipollini onions, to serve Extra virgin olive oil, to taste Sea salt and black pepper, to taste Assemble the salads by dividing the lettuce among four bowls. Arrange a sliced tomato over each bed of lettuce. Fold two slices of bresaola over the salad beds. Arrange a small portion of the cipollinis around the bresaola. Drizzle with oil and crack salt and pepper over each salad. Serves 4 Copyright © 2009-2011 Madame Monaco All Rights Reserved URL: http://madamemonaco.blogspot.com/