Ingredients
2 medium red onions, cut into 1/4-inch wedges1 tablespoon olive oil1/8 teaspoon salt1/8 teaspoon pepper1-1/3 cups balsamic vinegar6 tablespoons orange juice4 heads Boston or Bibb lettuce, halved lengthwise1/2 cup crumbled Gorgonzola cheese Toasted chopped walnuts, optional
Preparation
Preheat oven to 400°. Place onions on a foil-lined baking sheet. Drizzle with oil. Sprinkle with salt and pepper; toss to coat. Roast until tender, 20-25 minutes, stirring occasionally.
In a small saucepan, combine vinegar and juice. Bring to a boil; cook until reduced by half, 8-10 minutes.
Top lettuce halves with roasted onions. Drizzle with sauce and top with cheese. Sprinkle with additional black pepper and, if desired, chopped walnuts.
