Arugula-Onion Salad with Garlic Vinaigrette

Arugula-Onion Salad w/Garlic Vinaigrette and Garlic Croutons

Garlic Vinaigrette
1 head garlic, baked with skin on
4 tbs + 3/4 cup olive oil
1/4 cup finely chopped shallots
4 tbs balsamic vinegar
2 tbs fresh thyme
Squeeze baked garlic out of wrappers and mix with remaining ingredients listed above.
Salad
2 large onions, sliced and baked at 375 degrees F for 30 minutes, then cooled
2 cups arugula lettuce
4 oz. grated, smoked mozzarella
Arrange arugula on platters, top with onions and cheese, and drizzle with vinaigrette. Top with garlic croutons (recipe below)
Garlic Croutons
1/4 stick butter
6 garlic cloves, chopped
2 cups cubed (1/2 inch) day-old Sourdough
1 tsp chopped fresh rosemary
Melt the butter in an oven-proof skillet and saute the chopped garlic for 30 seconds. Add bread cubes and rosemary; toss to combine. Transfer to oven and bake until golden and crisp, about 10 minutes.