Recipe - Grilled Octopus With Oregano

4 lg Sweet onions
1/3 cup Balsamic vinegar
2 tablespoon Walnut oil
2 tablespoon Honey
1 teaspoon Salt
8 cup Mixed salad greens
Three fourths cup Chopped fresh parsley
Three fourths cup Chopped pecans; toasted

_ PEEL onions, leaving root end intact. Cut each onion vertically into
quarters, cuffing to within One half inch of root end. Cut each quarter
vertically into thirds. Place in a shallow dish

_ WHISK together vinegar and next 3 ingredients. Pour over onions; cover
and chill 2 hours.

_ DRAIN onions, reserving vinaigrette mixture.

_ GRILL onions, covered with grill lid, over mediumhigh heat (350 to 400)
10 to 15 minutes or until tender Place each onion on 2 cups salad greens;
drizzle with reserved vinaigrette. Sprinkle with parsley and pecans.

Recipe by: Southern Living, April, 1999

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