Dominic Orsini, executive chef, BarVino

24 cipollini onions

Good quality extra-virgin olive oil

Salt and pepper

8 ounces Spanish Cabrales cheese (or your favorite blue)

Apple cider vinaigrette (recipe follows)

Chives (finely cut)

Toasted pine nuts

Leaving the skin on the onions, toss them In a bowl with the olive oil and a pinch of salt and pepper.

Roast them in a 350 F oven for 15 minutes or until soft. Let cool at room temperature until you can handle them without burning yourself. Starting at the root end of the onion, squeeze the skin; this will push the entire onion out of the skin. Do this to all of the onions.

Next, using a sharp paring knife, cut a horizontal pocket in each onion and fill with a small piece of blue cheese.

Sprinkle each piece with a few pine nuts and chives. Finally, drizzle with the apple cider vinaigrette before placing onto serving platters.

Apple Cider Vinaigrette

1 egg yolk

1 Tbsp. apple cider vinegar

1 Tbsp. apple cider

Pinch of salt

1/2 cup good quality extra-virgin olive oil

Whisk the egg yolk, vinegar, cider and salt together. Slowly whisk In 1/2 cup extra virgin olive oil to create an emulsion.