Spinach and Roasted Onion Salad | RICARDO

Ingredients

• 3 tablespoons (45 ml) olive oil
• 2 tablespoons (30 ml) balsamic vinegar
• 1 tablespoon (15 ml) chopped fresh chives
• Salt
• pepper
• 1 red onion, cut into 12 wedges
• 1 yellow onion, cut into 1/2-inch (1-cm) thick slices
• 16 cipollini onions
• 1/4 cup (60 ml) olive oil
• 2 slices crusty bread, cubed
• 4 cups (1 litre) baby spinach