1 large onion, sliced into wedges, 125ml olive oil, divided, ? tablespoon caster sugar, 50ml chicken stock, 3 tablespoons sherry wine vinegar, 350g mixed salad greens, 60g toasted chopped walnuts, ? small red onion, thinly sliced
1. Preheat oven to 180?C / Gas mark 6.
2. Place onion wedges cut side down on baking tray. Drizzle with 2 tablespoons oil and sprinkle with sugar. Bake for
30 minutes. Turn onions over and bake until brown and caramelised, about 30 minutes longer. Set aside to cool.
3. Place onions in food processor, add remaining oil, stock and vinegar. Puree until smooth and thick. Season with salt
and pepper. Cover and refrigerate until chilled.
4. In a large salad bowl, combine greens, half of the walnuts and half of red onion. Add enough dressing to coat greens,
toss well. Sprinkle with remaining walnuts and red onion and serve.