Ingredients
1/4 cup Coronado Taste of Oils Milanese Gremolata Olive Oil + 2 TBL
2 larges sprigs rosemary (leaves stripped)
1 bunch thyme (leaves stripped)
3 large red onions, halved thru root and (unpeeled)
2 lemons halved
1/4 cup Coronado Taste of Oils Sicilian Lemon Balsamic
1 TBL Dijon Mustard
Directions
Preheat oven 400 degrees.
Drizzle 2 Tbl. Coronado Taste of Oils Milanese Gremolata Olive Oil & scatter herbs onto large baking dish, then, arrange onions & lemons cut-side down. Roast for 1 hour. (until onion skins are slightly charred).
Make vinaigrette
Combine 1/4 cup each Coronado Taste of Oils Milanese Gremolata Olive Oil and Coronado Taste of Oils Sicilian Lemon Balsamic & 1 TBl. spoon mustard in salad shaker & toss until combined.
Remove and discard onion skins.
Arranges onions and lemons on platter and drizzle with vinaigrette.
(serve at room temp.)
