Walnut and Caramelized Onion Salad

Here is my favorite salad to make. I got the recipe from a friend.

Ingredients for Balsamic Vinaigrette
1 cup canola oil
1 T. minced garlic
1 T. shallots
1 T. cilantro
1 T. honey
1 t. cayenne pepper
1 T. dried mustard
1/4 cup balsamic vinegar

Salad Ingredients
walnuts
brown sugar
butter
1 large onion bag of mixed greens
feta cheese
cherry tomatoes cut in half

Directions:
1. Combine all of the vinaigrette ingredients (except canola oil) slowly.

2. Once thoroughly mixed, whisk in drizzled 3/4 cup (c) to 1c canola/salad oil. It is very important to SLOWLY drizzle the oil in (1 T at a time) while whisking or the oil and vinegar will separate (dry mustard acts as a catalyst that allows the oil and vinegar to chemically combine).

If available, a blender or food processor will make this a 100 times easier. Taste it and see if you need add any additional ingredients (honey for more sweetness; oil if too bitter; cayenne for a slight bite).

To Assemble the Salad Gather all Remaining Ingredients:
1. Prepare whole walnuts by tossing them with melted butter and brown sugar. Then toast them on a cookie sheet @ 350F for 7 minutes.

2. Prepare caramelized onions. Slice onions to desired thickness. Melt about 1 T. of butter in a pan. Cook onions until almost clear. Sprinkle with brown sugar and continue cooking until onions are a nice carmel color.

3. Cut cherry tomatoes in half.

4. Open the bag of spring mix or mixed greens (contains: purple leaf, spinach, arugula, etc.) and place greens in a large salad bowl. Pour desired amount of vinaigrette on greens and toss to coat.

5. Separate salad greens into individual salad bowls. Top with the caramelized onion. Sprinkle cherry tomatoes around sides of salad. Add feta cheese.

6. Finally, top each salad with the toasted walnut.