JadziaDax

Warm Onion-Mozzarella Salad

Ingredients
3 large red onions
8 slices fresh mozzarella cheese, 1/4 inch thick
2 tablespoons virgin olive oil
2 tablespoons butter
1 yellow or orange bell pepper, chopped
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
1/4 cup hazelnuts, roasted, hulled, and halved
1/2 cup chopped fresh sorrel (a lovely, tangy wild green found growing in many areas by April. If it is unavailable, simply add 1 teaspoon fresh lemon juice when you add the vinegar)
Balsamic vinegar, to taste

Preparation
Cut the onions in half-moon slices of about 1/2 inch, then arrange the slices on a baking sheet.

Boil about 5 minutes, or until the skins begin to char.

Remove from the broiler and set aside to cool.

Arrange the cheese slices on a serving platter, cover with plastic wrap, and refrigerate.

In a large frying pan, heat the oil and butter over low heat until the butter has melted.

Increase the heat to medium, then add the peppers and saute 7-10 minutes, or until the peppers begin to turn translucent.

Add the onions, chives, parsley, salt, and white pepper, and mix with a spoon.

Add the hazelnuts and sorrel, mix briefly, and remove from the heat.

Remove the cheese from the refrigerator, and spoon the mixture over the slices.

Season with vinegar (and lemon juice, if sorrel wasn’t obtainable) and serve immediately.

Serves 4-6.