Preparation
1 Preheat the oven at 240 °C. Arrange the unpeeled onions in a dish and roast them until they are tender and lightly burned (count approximately 1 hour). Halfway through cooking, add the halved garlic head, then mix the sprigs of thyme and hazelnuts in a little oil before sprinkling over the onions, 5 minutes before the end of cooking.
2 While the onions roast slowly in the oven, prepare the sauce: squeeze the roasted garlic into a bowl, then incorporate the mustard, with a pinch of salt. Whisk constantly, lengthening the sauce with 6 tablespoons of olive oil, then the Barolo and vinegar.
3 When the onions are ready, remove them from the oven and press them over a bowl to remove their skin. This can be done easily! Then mash the onions with a fork, season with salt and black pepper and pour the sauce over them. Place everything in a salad bowl.
4 Now all that remains is to prepare the Bonduelle Rosa Croccante1 salad! Carefully add the beautiful pink and red streaked salad leaves to the cooled onions, then stir to coat them well with the sauce. Place some slices of SPECK on top. Crush the hazelnuts in a mortar and sprinkle them over the salad.
Finally, this delicious Italian-flavored salad will surely impress your guests!