Roasted Vidalia Onions with Blue Cheese

2 Vidalia onions, unpeeled, each cut into four 1/2-inch thick slices
1 1/2 TBS extra-virgin olive oil
2 ounces blue cheese (e.g., Roquefort, Cabrales)
1 TBS lightly-toasted pine nuts
1 tsp chopped chives

Vinaigrette:
2 TBS extra-virgin olive oil
1/2 tsp cider vinegar
1 large egg yolk
pinch salt

Preheat oven to 350 degrees.

Make the vinaigrette and set aside.

In a small roasting dish, rub olive oil all over the onion slices.
Roast for 30 minutes.  Onions should be soft and a little brown.
Remove pan from oven and allow the onions to cool, remove the outer skin.

Place onions on a serving plate.
Crumble the cheese over the onions and sprinkle with pine nuts and chives.
Drizzle with a little dressing and serve.  Serves 4.

Note:  You can have a bed of dressed lettuce underneath the onions if desired.

From one of my favorite restaurants- Jaleo by Chef Jose Andres