Grilled Vidalia Onion & Bacon Salad

By ldelmas

Ingredients

• 2 large Vidalia onions cut into 1/4-inch-thick rounds, separated into rings
• 3 Tbsp. melted butter, olive oil, or a combination of both
• Kosher salt and freshly ground black pepper
• 3 — 4 slices bacon
• 2 beefsteak tomatoes, sliced thickly
• Bag of baby spring mix, or an assortment of your favorite greens
• 2/3 cup crumbled gorgonzola cheese
• 1/4 cup toasted walnuts (optional)

Preparation

Step 1

Directions:

Place onion slices on the grill side of the barbeque pan. Brush with oil or butter, then season with salt and pepper. Over a hot grill, cook the onions for approximately 10 minutes. Turn the slices using tongs and continue grilling for 5 — 7 minutes.

Place bacon strips on the griddle side of the pan. Cook the bacon until it's brown and crispy.

Place a handful of baby greens on a salad plate. Top with slices of tomatoes, grilled onion rings, and strips of bacon. Garnish with crumbled gorgonzola cheese. Drizzle with balsamic vinaigrette, and top with toasted walnuts if desired.

Classic Balsamic Vinaigrette
Ingredients:

1/4 cup balsamic vinegar
2 tsp. brown sugar
1 Tbsp. chopped garlic
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
3/4 cup olive oil

Directions:

Beat the vinegar in a bowl with the brown sugar, garlic, salt, and pepper until the sugar and salt dissolve. In a steady stream, slowly beat in the olive oil, whisking constantly. Taste and adjust the seasonings to your liking.