Spring Salad with Beets, Prosciutto and Creamy Onion Dressing

1 teaspoon plus 1 tablespoon extra-virgin olive oil, divided4 slices prosciutto (about 2 ounces)1 bunch beets (about 12 ounces), preferably baby-size, stems and greens removed 1 medium sweet onion, sliced#188;teaspoon dried thyme#188; teaspoon salt#188; teaspoon ground black pepper#188; cup nonfat buttermilk2 tablespoons white wine vinegar2 tablespoons mayonnaise1 tablespoon chopped fresh chives14 cups mixed salad greensHeat the oven to 400 degrees. Brush 1/2 teaspoon of the olive oil over a large baking sheet.Cut the prosciutto into 1- to 11/2-inch squares and place on the baking sheet. Brush the top of the prosciutto with another 1/2 teaspoon oil. Bake until crispy, 5-7 minutes. Use a spatula to carefully transfer the prosciutto "chips" to a wire rack to cool.Meanwhile, place the beets in a large saucepan. Add enough water to cover by at least 2 inches. Bring to a boil, then reduce heat to maintain a gentle simmer and cook until tender when pierced with a fork, 20-30 minutes.Drain the beets and let stand until cool enough to handle. Trim both ends of the beets and rub off the skins. Cut into wedges.While the beets are cooking, in a small saucepan over medium-low, combine the onion with the remaining 1 tablespoon of olive oil, the thyme, salt and pepper. Cover and cook, stirring often, for 10 minutes. Uncover and continue cooking until the onion is very soft and caramelized, another 8 to 10 minutes. If the onion begins to brown before it becomes very soft, add water 1 tablespoon at a time. Remove from the heat, cover and let stand for 10 minutes.Stir the onion, scraping up any browned bits. Set aside 1/4 cup and transfer the remaining onion to a food processor or blender. Add the buttermilk, vinegar and mayonnaise, then puree until smooth. Transfer to a small bowl and stir in the chives.In a large bowl, toss the salad greens, the reserved 1/4 cup of onion and the dressing. Divide among 6 plates. Top with the beets and prosciutto chips.Serves six.@Recipe nutrition:Nutrition values per serving: 134 calories, 7 g fat (2 g saturated), 13 g carbohydrates, 4 g fiber, 6 g protein, 12 mg cholesterol, 424 mg sodium.EatingWell, March/April 2010