Smoked Chicken on Iceberg with Balsamic Glazed Onions and Walnut Vinaigrette

Serves 4

This dish must be whipped up just before you eat it. But it is worth the effort!

~Ingredients

12 thin slices of smoked chicken (available at any cold storage)
300 gm, iceberg lettuce, washed, whorls removed, torn in half, stored chilled

For Balsamic glazed onions
100 gm red onions, sliced into thick rounds)
60 ml balsamic vinegar

For walnut vinaigrette
30 gm walnuts (lightly toasted and crushed)
60 ml light olive oil
30 ml white wine vinegar
Salt as required
1 tbsp honey

~Method

For Balsamic glazed onions

Heat a drop of oil in a thick-bottomed pan over a low flame.

Add the thickly sliced onions.

Once the onions are lightly caramelised (turn brown), add the balsamic vinegar a little at a time and cook till the onions are soft and the balsamic vinegar (a dark vinegar made of grape in Italy's Modena region. It is readily available in the market about Rs 150 for 400 ml bottle. The older the vinegarm the more intense the flavour) is absorbed. Keep aside.

For walnut vinaigrette

Place all the ingredients in a bowl and use a whisk to mix them thoroughly.

Finally...

In a separate bowl, toss the crisp iceberg lettuce and the smoked chicken lightly.

To assemble

Place the lettuce and the smoked chicken on a plate or a salad bowl and top it up with the balsamic glazed onions.

Drizzle the dressing all over the salad and serve.