Caramelized Onion and Grapefruit Salad

I saw this recipe made on a cooking show and it looked delicious! I know it sounds different, but it is a great combination. I made this to go along side salmon with citrus salsa verde and herbed quinoa. My guests were very impressed and gave it a 5.05 out of 5 stars!

Caramelized Onion and Grapefruit Salad
Adapted from Giada De Laurentis

Ingredients

Caramelized Onions:
3 tbsp olive oil
2 onions, thinly sliced
1 tbsp balsamic vinegar
1/4 tsp salt
1/4 tsp black pepper

Dressing:
2 tbsp red wine vinegar
2 tbsp fresh lemon juice
1 tsp honey (I substituted agave nectar which is better for you and delicious)
1/4 c extra-virgin olive oil
Salt and pepper

Salad:
2 pink grapefuits
1 head romaine lettuce, thinly sliced
1 large fennel bulb, trimmed and thinly sliced (only use bulb, cut off fronds and save for another use)
1 small cucumber, peeled, seeded and thinly sliced
3 scallions, finely sliced
1 tbsp fresh thyme leaves, chopped

Directions

Caramelized onions: In a large skillet, heat oil over medium heat. Add onions, balsamic vinegar, salt and pepper. Cook, stirring occassionally until the onions are a deep golden brown, about 20 minutes. Set aside to cool.

For the dressing: In a small bowl, whisk together red wine vinegar, lemon juice and honey. Slowly whisk in EVOO until blended. Season with salt and pepper.

Salad: Peel and trim ends from each grapefruit so it sits up on its 'bottom.' Cut along peel down to fruit flesh, taking off all the white pith. Cut along membrane on both sides of each segment to get individual slices of grapefruit. Add lettuce, fennel, cucumber, scallions and thyme. Pour dressing over and toss adding caramelized onions on top.