This recipe was prepared in the Technique® Hard Anodized BBQ Pan (K33492).
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
2 large Vidalia onions cut into 1/4-inch-thick rounds, separated into rings
3 Tbsp. melted butter, olive oil, or a combination of both
Kosher salt and freshly ground black pepper
3 — 4 slices bacon
2 beefsteak tomatoes, sliced thickly
Bag of baby spring mix, or an assortment of your favorite greens
2/3 cup crumbled gorgonzola cheese
1/4 cup toasted walnuts (optional)
Place onion slices on the grill side of the barbeque pan. Brush with oil or butter, then season with salt and pepper. Over a hot grill, cook the onions for approximately 10 minutes. Turn the slices using tongs and continue grilling for 5 — 7 minutes.
Place bacon strips on the griddle side of the pan. Cook the bacon until it's brown and crispy.
Place a handful of baby greens on a salad plate. Top with slices of tomatoes, grilled onion rings, and strips of bacon. Garnish with crumbled gorgonzola cheese. Drizzle with balsamic vinaigrette, and top with toasted walnuts if desired.
1/4 cup balsamic vinegar
2 tsp. brown sugar
1 Tbsp. chopped garlic
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
3/4 cup olive oil
Beat the vinegar in a bowl with the brown sugar, garlic, salt, and pepper until the sugar and salt dissolve. In a steady stream, slowly beat in the olive oil, whisking constantly. Taste and adjust the seasonings to your liking.