Rainbow Tomato Salad with Sweet Onion Vinaigrette

Grilled Sweet Onion Dressing
- 1 small red onion, peeled, stemmed and cut into ½-inch (2.5 cm) rounds
- 1/2 cup canola oil (125 mL)
- 1 Tbsp whole grain mustard (15 mL)
- 3 Tbsp apple cider vinegar (45 mL)
- 1 tsp honey (5 mL)
- Salt and pepper
Toasted Hazelnuts
- 1 cup whole hazelnuts (250 mL)
Tomatoes
- 3 lbs assorted tomatoes, red, yellow, orange (1.5 kg)
Grilled Sweet Onion Dressing
1. Preheat oven to 400°C (200°F). On a large baking sheet, place onion rings and roast until brown and soft. Remove from heat and let cool.
2. In a food processor, combine all dressing ingredients and process until smooth. Season with salt and pepper to taste.
Toasted Hazelnuts
1. Preheat oven to 400°F (200°C). On a large baking sheet, place hazelnuts and roast in oven for 6 minutes. Remove from heat. While still warm, wrap nuts in a kitchen towel and gently rub together to remove skins. Discard skins.
2. Allow skinned nuts to cool. Roughly chop hazelnuts.
Tomatoes
1. Slice tomatoes into 1/4-inch (0.6 cm) rounds.
To Assemble
1. Divide tomatoes equally on 4 plates in an overlapping configuration. Top each with toasted hazelnuts, drizzle each serving with 2 Tbsp (30 mL) Dressing. Season with salt and pepper to taste.