Village Square is one of my favorites. It's so pricey I can only afford to go once or twice a year [without feeling too guilty]. It has a fantastic ambiance, a seasonal menu, and a chef that knows what's what. We always get the filet mignon since it's cooked to perfection. As an appetizer we both got a salad. Dad wasn't a fan [although he got it sans onions which I thought was what made the meal]. I made this for my friends and it had mixed reviews. I think you need to be an onion fan for sure.
When it comes to salads, I don't eat them too often. The thing is is that I really like ranch dressing. But when I use it, I feel so lame about it that I don't enjoy my salad. It's like I'm dousing unhealthy on top of healthy and it doesnt make a lot of sense to me. I've since found a few that I like that make me feel less guilty. I make an asian salad with a vinaigrette by Panera [it's sold at Target], and Panera has a thai salad that's amazing and super crunchy.
This is the first salad that I've ever been able to eat without dressing. And I love love love it. I just made a ton to take with me to work.
-1 yellow onion
-1/4 c balsamic vinegar
-2 tbsp butter
-goat cheese crumbles
-1/4 lb bacon
-1/2 lb walnuts
-2 tsp sugar
-cinnamon & powdered ginger to taste
-1 egg white
Chop thick sliced bacon in small pieces. Cook, drain, set aside. Place walnuts in bowl and toss with one egg white. Lay out on baking sheet in a thin layer and sprinkle with a light coating of sugar, cinnamon, and powdered ginger. Place in a oven preheated to 350 degrees. Bake for about 10 minutes.
In a large shallow pan, melt butter over medium heat. Add onions and cook until lightly browned, stirring frequently, about 5 minutes. Add balsamic vinegar and cook until reduced.
Sprinkle spinach salad with walnuts, cheese, bacon, and top off with the balsamic onions. Enjoy!