Valentine's Day Roasted Red and Yellow Onion Salad with Pears and Fig Preserves

This is a take on Yotam Ottolenghi's Red Onions with Walnut Salsa. Here, I  roasted yellow and red onions and before serving, I added some feta, pear and dollops of fig preserves. Sprinkle a good splash of sherry vinaigrette and you have the best dish to accompany grilled lamb chop with rosemary.

Ingredients:
2 medium size onions, red and yellow (for a contrast in color)
some olive oil
salt and pepper
1 slightly ripe Bosc pear, halved and slice 1/4 inch thick
4 Tbsp feta or goat cheese
1/4 cup walnuts, chopped coarsely
a handful of greens any greens

For the vinaigrette:

1 small Thai chili, seeded and minced
2 garlic clove, pressed using garlic press
1 Tbsp sherry vinegar
1/2 Tbsp lemon juice
1 1/2 Tbsp olive oil
salt and pepper

Method:

Preheat oven to 375 degrees F.
Slice peeled onions about 3/4 inch thick. Lay them in a baking pan lined with aluminium foil. Brush each onion rings with olive oil.  Season with salt and pepper. Bake them for 30 to 35 minutes until golden brown.

Make the vinaigrette by mixing minced red chili, mashed garlic, sherry vinegar, lemon juice, olive oil with salt and pepper in a glass jar with a top and shake vigorously. Adjust seasoning and set aside.

Once the onions are cooked, set it aside for 5 minute. To serve add some feta on each onion, a dollop of fig preserves.  Add the greens of your choice and add walnuts on top of the onions. Finally drizzle with the vinaigrette and a grind of black pepper.

Serve it with bread, as a side dish to baked or grilled chicken or lamb.