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1
Preheat oven to 350F.
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2
Place garlic in small baking dish.
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3
Drizzle with 2 tablespoons oil.
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4
Cover dish tightly with foil; bake until garlic is tender, about 50 minutes.
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5
Cool.
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6
Squeeze roasted garlic from skins into medium bowl.
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7
Mash with fork.
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8
Add 3/4 cup oil, shallots, 3 tablespoons vinegar, and thyme.
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9
Whisk to blend well.
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10
Season with salt and pepper.
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11
Increase oven temperature to 375F.
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12
Oil large rimmed baking sheet.
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13
Arrange onion rings on sheet.
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14
Sprinkle with salt and pepper.
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15
Drizzle with remaining 2 tablespoons oil; toss to coat.
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16
Roast until tender and brown, stirring occasionally, about 30 minutes.
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17
Drizzle with remaining 1 tablespoon vinegar; toss to coat.
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18
Add onions to vinaigrette in bowl.
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19
Maintain oven temperature.
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20
Melt butter in heavy medium ovenproof skillet over medium heat.
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21
Add chopped garlic and saute 30 seconds.
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22
Add bread cubes and rosemary and toss to combine.
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23
Transfer to oven and bake until croutons are golden and crisp, about 10 minutes.
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24
Place arugula in large bowl.
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25
Add cheese and toss to combine.
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26
Transfer vinaigrette to medium saucepan.
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27
Stir over medium-low heat until hot.
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28
Pour hot dressing over arugula salad and toss to combine.
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29
Season to taste with salt and pepper.
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30
Top with croutons and serve.
