The caramelized Vidalia onion vinaigrette is what makes this simple salad super special. After caramelizing the onions, I blend them with the remaining vinaigrette ingredients in a food processor. The result is a thick, creamy, sweet, tangy dressing that pairs perfectly with pears and glazed pecans. Feel free to add a crumbly cheese, too, if you’d like.
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For the Vidalia onion vinaigrette: Melt the butter in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until they begin to caramelize for 30 to 45 minutes.
Transfer the onions to a food processor. Add the oil, honey, mayonnaise, vinegar, mustard and 1 tablespoon of water. Process until smooth. Season with salt and pepper.
For the salad: Place the greens, pears and pecans in a serving bowl or platter. Drizzle with the desired amount of dressing and toss just before serving.