Napa Cabbage and Snap Pea Winter Salad with Herb-Roasted Red Onion

Preheat your oven to 400F.

Remove the ends and peel the onion, then chop into large pieces and set in a large bowl.

Mince your rosemary and dill (about 1 medium sprig of both, stems removed) and toss the onion with 2 tablespoons of the olive oil, the minced herbs and 1/2 teaspoon of the salt.

Lay the onions out on a baking sheet covered with parchment paper and roast for 20 minutes, stirring half way.

Meanwhile, chop your napa cabbage into thin strips.
(Note from Jacqueline: when I get down lower to the base I begin removing the solid heart of the cabbage because I prefer the leaves.)

Chop up your snap peas by snipping off the very ends and then cutting into thin slices.

In a large skillet heat up the other 2 tablespoons olive oil over high heat.
After a minute or two reduce to medium heat and toss in the chopped cabbage and snap peas, as well as the other 1/2 teaspoon of salt.

Cook lightly for 2-3 minutes, or until the cabbage is beginning to wilt but the peas are still bright. Then add in the vinegar cook another minute or two.

Remove from the heat and scoop into a large bowl where you can toss with the herb-roasted onions.

Use tongs to serve and leave any liquid that drains to the bottom of the bowl behind. Eat immediately for a satisfying warm bowl of salad like no other.