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1
Onions and Lemons -- In a 425 degree oven, middle shelf roast the lemons and the onions.
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2
Toss the onion slices with the olive oil, a pinch of both salt and pepper, and sugar.
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3
Transfer to a baking sheet lined with parchment paper or foil.
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4
Also add the lemon wedges and half moon slices.
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5
Bake 7-10 minutes until the onions and lemon are tender and begin to caramelize.
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6
They don't take too long, so keep an eye of them.
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7
Remove and set to the side to cool as you make the dressing.
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8
Vinaigrette -- I like to use a small tupperware, plastic container or jar so you can just shake all the ingredients and then pour.
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9
Easy storage too if you have any vinaigrette leftover.
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10
If not, just use a small measuring cup or bowl.
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11
Add the olive oil, white wine vinegar, mustard, dill, salt and pepper.
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12
Salad -- In a medium size serving bowl, add the arugula, cooled onions and half moon slices of the onions and squeeze the roasted lemon quarters over the arugula.
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13
Use as much as you want, but I like mine with a lot of lemon flavor, so -- start with 1 or 2 wedges and see how it tastes after you add the vinaigrette.
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14
You can always squeeze in more of the lemon if you want.
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15
Add a little vinaigrette at a time and toss until you get the right amount of dressing for you.
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16
Season the salad at this point with any additional salt and pepper, but remember -- the vinegar already has salt and pepper, so go easy.
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17
If anything, I add a bit more pepper.
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18
Save any extra dressing.
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19
Serve -- ENJOY!
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20
Serve it with anything.
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21
Just a night light salad.
