2 large onions, cut into 1/2" slices
1/4c. plus 1/2 tsp. olive oil, divided
4 cloves garlic
8c. mixed salad greens
1c. crumbled blue cheese
1/2c. chopped walnuts, toasted
Dressing:
2 tbl. wine vinegar
2 shallots, quartered
Couple teaspoons of minced parsley
1/2tsp. crushed red pepper flakes
2/3c. olive oil

Place onions in a baking pan. Drizzle with 1/4c. olive oil; toss to coat. Place garlic on a double thickness of heavy duty foil. Drizzle with remaining oil. Wrap foil around garlic; place on baking pan with onions. Bake at 400 for 40-45 minutes or until onions are lightly browned and garlic is tender, turning onions occasionally. Cool for 10-15 minutes.

In a large salad bowl, combine the greens, cheese and walnuts; top with onions. For dressing, place vinegar and shallots in a blender; squeeze softened garlic into blender. Cover and pulse until blended. Add parsley and pepper flakes. Cover and process, gradually adding oil in a steady stream. Serve with salad.