Baby Spinach Salad with Maple-Confit Onions

INGREDIENTS:

Vinaigrette

• 125 ml (1/2 cup) olive oil
• 60 ml (1/4 cup) sherry vinegar (or champagne vinegar)
• 30 ml (2 tablespoons) maple syrup
• Salt and freshly ground pepper, to taste

Salad

• 3 red onions, quartered
• 125 ml (1/2 cup) maple syrup
• 30 ml (2 tablespoons) olive oil
• Salt and freshly ground pepper, to taste
• 4 slices of bacon, cut into small pieces
• 2 L (8 cups) baby spinach
• 1 pomegranate, seeded
• 250 ml (1 cup) Le Migneron de Charlevoix cheese, finely sliced

METHOD:

• Preheat the oven to 200 °C (400 °F).
• In a bowl, mix all the vinaigrette ingredients together. Set aside.
• On a baking sheet, mix together the onions, maple syrup and olive oil. Season with salt and pepper, then bake for 45 minutes or until caramelized. Stir often. Set the caramelized onions aside.
• In a frying pan, brown the bacon pieces, then leave to cool on a piece of absorbent kitchen towel. Set aside.
• Put the spinach in a large salad bowl, then add the caramelized onions, pomegranate seeds, bacon, cheese slices and the vinaigrette.
• Serve immediately.