1 medium red onion, sliced ¼-inch thick from tip to root
10 ripe strawberries, sliced
2 tablespoons balsamic vinegar, divided
1 bunch dandelion greens (about 8 ounces)
½ teaspoon Dijon mustard
Salt and pepper, to taste
Warm the olive oil over medium heat in a 12-inch nonstick frying pan. Add the sliced onions along with a good pinch of salt. Cook, stirring often, until the onions are soft, lightly brown, and reduced to about ⅓ of their raw volume. You may need to reduce the heat gradually as the onions shrink. This process will take about 30 minutes. Meanwhile, in a small bowl, toss the strawberry slices with 1 teaspoon of the balsamic vinegar. Wash the dandelion greens in several changes of water and dry thoroughly. Cut into bite-sized pieces if you like. When the onions are nearly done, add the remaining 1 tablespoon + 2 teaspoons balsamic vinegar to the pan and continue cooking until it has thickened to coat the onions, a minute or two. Remove the onions from the heat and stir in the Dijon mustard. In a salad bowl, combine the greens, onions and strawberries with all their juices, scraping down the onion pan with a rubber spatula to incorporate all the oil and vinegar into the salad. Sprinkle with salt and pepper and toss.