-2 T. olive oil
-1 med. red onion, sliced into 1/4-inch-wide rings or half moons
-10 ripe strawberries, sliced
-2 T. balsamic vinegar, divided
-1 bu. dandelion greens (~ 4 oz.)
-1/2 t. Dijon mustard
-Salt and pepper, to taste
Heat the olive oil over medium heat in a medium frying pan. Add the sliced onions along with a good pinch of salt. Cook, stirring often, until the onions are soft, lightly brown, and reduced to about 1/3 of their raw volume. You may need to reduce the heat gradually as the onions shrink. This is a slow process that could take 45 minutes.
Meanwhile, in a small bowl, toss the strawberry slices with 1 teaspoon of the balsamic vinegar.
Wash the dandelion greens in several changes of water and dry thoroughly.
When the onions are nearly done, add the remaining 1 tablespoon plus 2 teaspoons balsamic vinegar to the pan and continue cooking until it has thickened slightly, a minute or two. Remove the onions from the heat and stir in the Dijon mustard.
In a salad bowl, combine the greens, onions and strawberries with all their juices, scraping down the onion pan with a rubber spatula to incorporate all the oil and vinegar into the salad. Sprinkle with salt and pepper and toss.
Divide between two plates and serve. Enjoy!