A Spago Salad

This is from Wolfgang Puck.
Now I'm hungry!
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I cannot imagine why anyone would eat pine nuts, but to each his own.

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GREEK SALAD WITH SHRIMP
Serves 4
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CARAMELIZED ONION:
1-1/2 tablespoons extra-virgin olive oil
1 medium red onion, about 1/2 pound, peeled, trimmed, and cut into 3/4-inch dice
1-1/2 tablespoons balsamic vinegar
Salt
Freshly ground black pepper
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SHRIMP DRESSING:
1/2 cup plain yogurt
2 tablespoons fresh lemon juice
2 tablespoons finely diced peeled and seeded cucumber
1 tablespoon minced red onion
1 tablespoon minced fresh dill
1 teaspoon minced garlic
Pinch cayenne pepper
Salt
Freshly ground black pepper
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SALAD:
16 large shrimp, peeled, deveined, and cut in half horizontally
2 tablespoons safflower oil
1 head romaine lettuce hearts, torn into bite-sized pieces
4 cups mixed baby lettuces, washed and dried
1/2 each red and yellow bell peppers, cored, seeded, trimmed, and cut into 1-inch squares
1/2 cup Kalamata olives, pitted
1 small cucumber, peeled, seeded, quartered, cut into 1/2-inch slices
1 cup yellow pear and red cherry tomatoes, cut in halves
1/2 pound good-quality feta cheese
1/2 cup freshly grated Parmesan cheese
1 cup Greek Salad Dressing (recipe follows)
Salt
Freshly ground black pepper
1/4 cup shelled pine nuts, toasted in a small dry skillet over low heat until golden, 3 to 4 minutes
Fresh dill sprigs, for garnish
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First, prepare the Caramelized Onion: In a medium skillet or saute pan, heat the oil over medium heat. Add the onion and cook, stirring frequently, until lightly browned, about 15 minutes. Stir in the vinegar and cook 1 minute longer. Season to taste with salt and pepper. Transfer to a bowl, cool, cover, and refrigerate until needed.
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Next, prepare the Shrimp Dressing: In a medium bowl, whisk together the yogurt, lemon juice, cucumber, onion, dill, and garlic. Season with cayenne, salt, and pepper to taste. Cover and refrigerate.
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To prepare the salad, first cook the shrimp. In a large saute pan, heat the safflower oil over medium-high heat. Add the shrimp and saute, stirring continuously, until they turn pink and are cooked through, about 3 to 4 minutes. Transfer to a dish and set aside.
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In a large mixing bowl, combine the romaine, baby lettuces, Caramelized Onions, bell peppers, olives, cucumber, and tomatoes. Using the large holes on a hand-held grater, grate in the feta. Add the Parmesan and the 1 cup Greek Salad Dressing. Toss until well coated. Season to taste with salt and pepper. Divide and mound onto 4 chilled salad plates.
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In a medium bowl, toss together the shrimp and Shrimp Dressing. Arrange 8 shrimp halves on each salad mound. Top with pine nuts and garnish with dill sprigs.
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GREEK SALAD DRESSING
Makes 2-1/2 cups
1 cup plain yogurt
1/3 cup fresh lemon juice
1/4 cup red wine vinegar
1/4 cup Dijon mustard
2 tablespoons minced garlic
1 tablespoon minced fresh dill
1 tablespoon minced fresh parsley leaves
1 tablespoon minced fresh thyme leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
1-1/2 cups extra-virgin olive oil
Pinch of sugar, or to taste
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In a medium mixing bowl, whisk together the yogurt, lemon juice, vinegar, mustard, garlic, dill, parsley, thyme, salt, and white pepper.
Whisking continuously, slowly pour in the oil to form a smooth emulsion. Season to taste with sugar.
Refrigerate in a covered container. Whisk again before use.