​Les Kincaid's



Enjoy This Recipe Courtesy of Chef Les Kincaid 

Grilled Onion Salad with Sherry Vinaigrette

​1/4 cup Sherry wine vinegar 
2 tablespoons fresh lemon juice 
2 teaspoons grated lemon peel 
1 tablespoon chopped fresh oregano 
1/2 cup olive oil 
2 red onions, cut into wedges, stem end attached 
4 cups mesclun 
3/4 cup soft fresh goat cheese 
1/4 cup chopped fresh mint

Prepare barbecue or preheat broiler. Whisk vinegar, lemon juice, lemon peel and oregano in medium bowl. Gradually whisk in oil. Season to taste with salt and pepper. Brush onions on both sides with some of dressing. Season onions with salt and pepper. Grill onions until lightly charred and tender, turning occasionally, about 12 minutes. Transfer to plate and cool. Toss greens with remaining dressing. Transfer to serving bowl. Arrange onions on top. Sprinkle with goat cheese and mint and serve.

Yield:  4 servings​

Side Dishes