Roasted Cipollini and Escarole Salad

Name: Roasted Cipollini and Escarole Salad
Ingredients: 1½ pounds cipollini, onions; 6 tablespoons, extra-virgin olive oil; , Salt and pepper; 4 ounces thin-sliced, prosciutto; 2 tablespoons, apple cider vinegar; 2 teaspoons, Dijon mustard; 1½ teaspoons, caraway seeds, toasted and cracked; 1 teaspoon, honey; 1 head, escarole (1 pound), trimmed and cut into 1-inch pieces; ½ head, frisée (3 ounces), trimmed and cut into 1-inch pieces; 2 ounces, blue cheese, crumbled (½ cup)

Main Courses
Vegetables
Salads

Cipollini onions have more residual sugar than regular yellow or white onions; they have more in common with Vidalia onions in that way.

A cookbook recipe exclusively for All-Access members from Vegetables Illustrated

SERVES 4 to 6

TIME 1 hour 15 minutes

A cookbook recipe exclusively for All-Access members from Vegetables Illustrated

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