Source: dLife

Light summer salad of caramelized onions, arugula, and Parmesan cheese with a light vinaigrette.

Servings

12 fresh green onions , halved (or button onions)
1 tbsp olive oil
2 tbsp balsamic vinegar
1 oz reduced fat grated parmesan cheese (or Pecorino)
2 arugula , cleaned, leaves only
1 pinch salt and pepper , freshly ground

1 To prepare: Preheat the oven to 375 F. Place the onions in a shallow roasting pan and drizzle over the oil. Season generously and drizzle over half the balsamic vinegar. Roast for 25-30 minutes, stirring halfway through, until the onions are softened and browned.
2 Drizzle over the remaining balsamic vinegar and allow the onions to cool to room temperature. Using a vegetable peeler, shave the Parmesan into wafter-thin slices.
3 Arrange the arugula, roasted onions, and cheese on serving plates; drizzle with the pan juices and serve.

The pan juices make a light dressing.