Warm Octopus and Sweet Onion Salad with Fresh Sage and Lemon Vinaigrette

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Lemon-Sage Vinaigrette:

3 cups fresh lemon juice

1 shallot, coarsely chopped

2 cloves garlic, chopped

1 tablespoon honey

1 cup olive oil

Salt and freshly ground pepper

3 sage leaves, chiffonade

Sweet Onion Salad:

2 tablespoons olive oil

1/4 cup sugar

2 sweet onions, finely sliced

1/4 cup balsamic vinegar

Salt and freshly ground pepper

Octopus:

2 pounds octopus, cleaned

3 cups water

2 tablespoons aged sherry vinegar

4 wine corks

2 cloves garlic, smashed

1 bay leaf

1 tablespoon black peppercorns

1/4 cup olive oil

Salt and freshly ground pepper

Chopped fresh sage and parsley, for garnish