Caramelized Onion Vinaigrette

A salad with kohlrabi is a fave of mine. I just peel the kohlrabi, cut the veg up, and toss it in a salad. The texture is similar to jicama and the flavor is kinda like mild broccoli. Here’s a fun and different dressing idea to top all that lettuce we have been getting. If you wash and thoroughly dry the lettuce before you store it, your greens will keep longer. On to the dressing.
Caramelized Onion Vinaigrette
Fair Shares
Green onions
1 tbsp honey
1/4 cup Olive oil plus
Other Ingredients
1/2 tsp brown sugar
3-4tbsp red wine vinegar
1 tsp Dijon mustard
Salt and pepper to taste.
Slice white and a bit of the green onions very thin. Add to 1 tsp oil in a hot skillet and sauté till onions are translucent. Sprinkle on the brown sugar and turn heat to med/low and continue to sauté till onions get a nice brown color, stirring often. This will take about 10 minutes. Let them cool. Transfer to a bowl and add the vinegar, honey, and mustard. Combine and add the oil a bit at a time, whisking constantly. Season with salt and pepper to taste.
I asked Jonathan Parker at Parker’s Table at Oakland & Yale for a fun wine to pair with this dressing and he suggested this Saint-Peyere Picpoul de Pinet.($13.99) The Picpoul grape is indigenous to southern France and is noted for its sky high acid. It’s usually bone dry with a lemon essence. Picpoul translates to ‘Sting the lips’. With the sweet and slightly thick dressing, this is an incredible pairing. Cheers!

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