Red Cabbage Salad With Roasted Cipollini Onions Recipe

Name: Red Cabbage Salad With Roasted Cipollini Onions Recipe
Ingredients: 1 pound (450g) cipollini onions, ends trimmed, peeled (see note); 2 tablespoons (30ml) vegetable oil; Kosher salt and freshly ground black pepper; 4 sprigs fresh thyme; 3 tablespoons (45ml) balsamic vinegar; 1 small clove garlic, minced; 6 tablespoons (90ml) extra-virgin olive oil; 3 cups red cabbage (4.5 ounces; 125g), thinly sliced (from about 1/2 medium head); 2 cups chicory leaves (2 1/2 ounces; 70g), washed and torn into small pieces; 1/2 cup toasted walnuts (2 ounces; 50g), coarsely chopped; 3 ounces (85g) aged goat cheese, such as Humboldt Fog