Grapefruit and fennel salad!!

A wonderful side salad that has so many wonderful, delicious flavors that come together so incredibly!  I adopted this recipe from Giada, whom normally I do not like, but maybe I have to re-visit.

1 1/2  tablespoons olive oil
2 onions – thinly sliced
1 tablespoon balsamic vinegar
Salt and pepper
2 Tablespoons red wine vinegar
2 Tablespoons fresh lemon juice
1 teaspoon honey
¼ cup extra virgin olive oil
2 pink grapefruits
1 head romaine lettuce – cut into manageable pieces
1 large fennel bulb – trimmed and slice thin
1 english cucumber sliced thin
3 scallions – sliced

First, caramelize the onions.  In a large skillet, heat the 1 ½ T oil over med heat.  Add onions, balsamic vinegar and a little salt and pepper.  Cook, stirring until onions are a deep golden color-about 20 min and set aside to cool for about 10 minutes while you prepare the rest of the salad.

In the bottom of the bowl whisk together red wine vinegar, lemon juice and honey.  Slowly whisk in the olive oil until blended.  Then continue to build the salad in the same bowl. 

Peel the grapefruit and be sure to remove the white pith  and using a paring knife, cut along the both sides of the segment,  and it should drop out, membrane free, into your bowl. 

Add lettuce, fennel, cucumber and scallions.  Toss.  Add onions on top and toss again.  Enjoy!!!!