Red Cabbage Salad With Roasted Cipollini Onions Recipe

Ingredients (11)

• 1 pound (450g) cipollini onions, ends trimmed, peeled (see note)
• 2 tablespoons (30ml) vegetable oil
• Kosher salt and freshly ground black pepper
• 4 sprigs fresh thyme
• 3 tablespoons (45ml) balsamic vinegar
• 1 small clove garlic, minced
• 6 tablespoons (90ml) extra-virgin olive oil 
• 3 cups red cabbage (4.5 ounces; 125g), thinly sliced (from about 1/2 medium head)
• 2 cups chicory leaves (2 1/2 ounces; 70g), washed and torn into small pieces
• 1/2 cup toasted walnuts (2 ounces; 50g), coarsely chopped
• 3 ounces (85g) aged goat cheese, such as Humboldt Fog