Bacon Wrapped Cipollini Salad

Ingredients:

Salad:
- 20 small Cipollini onions
- 2 TB Butter
- 1 garlic clove
- 10 thin slices of bacon
- 2 teaspoons fresh thyme
- 1 head Boston lettuce

Vinaigrette:
- 1 TB red wine vinegar
- 1/2 teaspoon soy sauce
- 1/2 cups chicken stock
- salt and pepper to taste

Preheat your oven to 350 degrees Fahrenheit.

Melt 2 TB of butter in a large skillet over medium-high heat.

Add the cipollini onions in a single layer. Brown lightly for about 3 minutes per side.

Remove the cipollini onions and reserve.

Step 1:

Using a microplane, grate 1 clove of garlic into the butter mixture.

Carefully wrap each onion in bacon, and add back to the skillet, seam-side down.

Step 2:

Place in oven, cook 30-35 until bacon is to the desired crispness.

Step 3:

De-glaze the pan with the chicken stock and add the soy sauce and red wine vinegar.

Scrape up the fond and reduce by half.

To plate, add lettuce to a plate, dress, and top with the bacon-wrapped onions.