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Onion Blossom Salad

When I go out to dinner with friends, why is it I am the only one that seems to be scarfing down the onion blossom appetizer. Since I can’t finish it all by myself, my friends usually end up giving me the leftovers in a box. Somehow, the next day, the onion coated in soggy flour and chilled grease just doesn’t have the same appeal as it did the night before. That’s when I make a note to myself to never eat at a restaurant again that has salads as big as trash can lids or portions of mashed potatoes to fill my caloric needs for a week.

But then again, I remember that the onion blossom was actually pretty good, and that I did pay as much for it as would be a considerable contribution to my kids’ education IRAs. So this time, I decided to do something different with it. First, I put the onion blossom in the oven for a few minutes, which made it crisp up and taste as good as the day before. Next, I placed it on a spinach salad to try and trick my body into thinking fried onions make you lose weight.

This is the salad that I made:

Onion Blossom Salad

1 leftover onion blossom
2 tablespoons balsamic vinegar
2 tablespoons olive oil
pinch of kosher salt
1 tablespoon honey
3 large handfuls baby spinach
3 dates, cut in small pieces
1 ounce goat cheese, in small pieces
1 tablespoon chopped hazelnuts

Place onion in a 350 degree onion until warm and crisp, about 10 minutes. In a large bowl, whisk together vinegar, olive oil, salt, and honey. Place spinach, dates, cheese, and hazelnuts on top. Toss to coat the salad in the vinaigrette. Top with warm onion blossom.

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