Dinner Salad with Sweet Onion Pecan Vinaigrette

   I have sworn off patronizing my local grocery store. Yup. Not goin anymore. I would rather drive 20 miles to the other nearest grocery store than walk into this one in my small town. I refuse to pay 67 cents for ONE lime, $2.50 for ONE avocado, and $3.99 for a pint of raspberry berries when the, dare I admit it, WAL-MART 20 miles away sells them for 22 cents, 88 cents, and $2.48, respectively. I plan to write a very strongly worded email. Until then, it's Wally World, which I also hate because their cuts of meat are a red-dye mess... But I digress.
   Before I swore off Brookshire's (Yes, that's the name of this wallet-stealer of a grocery chain), I found some Cippolini onions (also expensive, but I've never worked with them before, so I made an exception). When I thought of pairing the onions with this week's  Secret Ingredient, Pecans, I came up with a salad and a vinaigrette. Feel free to add bacon! A tasty afterthought I had...
--- Jenny


DINNER SALAD WITH SWEET ONION PECAN VINAIGRETTE

8-10 cippolini onions (or pearl onions)
1 large clove garlic, unpeeled!
1 tbsp thyme
olive oil
 salt and pepper
1/3 cup white wine vinegar
1/3 cup olive oil
1/3 cup pecan pieces

Place the onions and garlic on a baking sheet, drizzle generously with olive oil and thyme. Sprinkle with salt and cracked pepper and bake at 400 degrees for about 15 minutes. 
In your food processor or blender, blend onions (peeled) and garlic, peeled. Process until blended. Add thyme and olive oil from the baking sheet, along with the vinegar. Process again. Now, in a slow steady stream, add olive oil. Then the pecans. Make sure everything in well blended.

Note: This tasted great on a bed of romaine, tomatoes, cucumbers and goat cheese! 

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