Brussels Sprout Salad

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Olive oil, for sauteing

80 Brussels sprout leaves (about 5 pounds) remove spotty or excessively dark leaves

Salt and freshly ground black pepper

3 large red onions, caramelized and sweated to 2 cups

1 1/2 cup bacon lardoons

2/3 cup Vinaigrette, recipe follows

2 cups croutons

4 hard boiled medium eggs, each cut into 16 wedges

Vinaigrette:

2 large shallots, finely diced

4 small garlic cloves, minced

1 teaspoon chopped fresh thyme

1/2 cup red wine vinegar

Salt and pepper

2 tablespoons extra virgin olive oil

2 tablespoons pure olive oil