I created this salad on Valentine’s Day as a light start to a really hearty meal of a rustic pasta dish, crusty bread and a rich dessert.
Also, it has one really interesting component: balsamic onions. I have read (and have found it to be true) that if you soak fresh cut onions in water for a few minutes, that it takes some of the pungency out of them.
I took it a step further and soaked the onions a bit longer before soaking them in balsamic vinegar. It makes a nice accent to the salad with lots of flavor and no fat. Plus, you use the vinegar for a dressing.