In a saute pan, add Pompeian Olive Oil and heat over medium heat for one minute. Then add in thinly sliced vidalia oions. Cook for 10 minutes on medium heat, stirring occassionaly. Reduce heat to medium-low then add minced garlic, and cook for an additional 10 minutes. Remember to stir occasionally. During the last minute add the Pompeian Red Wine Vinegar. Remove from heat.

In a food processor or blender add the Pompeian Red Wine Vinegar, salt, peper, Pompeian Olive Oil, white sugar and caramelize vidalia onions. Puree for at least 30 seconds until smooth. Pour over salad immediately or refrigerate. Keep in a sealed jar for up to 1 week.