Baby Spinach Salad with Maple-Confit Onions

Vinaigrette

• 1/2 cup olive oil
• 1/4 cup sherry vinegar (or champagne vinegar)
• 2 tablespoons maple syrup (preferably amber syrup for its rich flavour)
• Salt and freshly ground pepper, to taste

Salad

• 3 red onions, quartered
• 1/2 cup maple syrup
• 2 tablespoons olive oil
• Salt and freshly ground pepper, to taste
• 4 slices of bacon, cut into small pieces
• 8 cups baby spinach
• 1 pomegranate, seeded
• 1 cup Le Migneron de Charlevoix cheese, finely sliced

1. Preheat the oven to 200 °C (400 °F).
2. In a bowl, mix all the vinaigrette ingredients together. Set aside.
3. On a baking sheet, mix together the onions, maple syrup and olive oil. Season with salt and pepper.
4. Bake for 45 minutes or until caramelized. Stir often. Set the caramelized onions aside.
5. In a frying pan, brown the bacon pieces, then leave to cool on a piece of absorbent kitchen towel. Set aside.
6. Put the spinach in a large salad bowl, then add the caramelized onions, pomegranate seeds, bacon, cheese slices and the vinaigrette.
7. Serve immediately.