Goat Cheese Salad

By Christopher

Ingredients

• Onion Sauce:
• 1/3 cup brown sugar
• 1/2 cup balsamic vinegar
• 1/4 cup sherry
• 3 Tbsp Olive Oil
• 2 Large Spanish Onions
• Mixed Baby Green Salad
• 2 Ripe Tomatoes (long thin kind)
• Salad Dressing:
• Same as the “onion sauce” but cut back on the brown sugar.
• 1 cylinder of Goat Cheese
• 2 Tbsp Olive Oil

Details

Servings 2

Preparation

Step 1

In a large bowl thoroughly mix the brown sugar, vinegar, sherry and olive oil. Preheat the oven to 450 deg F. Slice Spanish onions into eighths so the root end holds each eighth together. Mix the onions into the salad bowl making sure the onions are thoroughly covered with the dressing. Lay the onions slices flat onto a non-stick baking sheet. Lining a regular baking sheet with foil is a clean-up nightmare as the foil sticks to the sheet and doesn’t want to come off – so don’t’ do it! Pour the remaining onion sauce onto the onions, put a couple of dashes of salt and moderately cover with freshly ground black pepper. Place the baking sheet into the oven for 20 minutes on the top rack. After 20 minutes, remove and carefully turn over the slices to their other side and give a couple more dashes of salt and freshly ground black pepper. Put the onions in the oven for another 10 minutes. If the onions’ edges are not burned or caramelized, turn on the broiler for 5 minutes.

Onions can be prepared up to 1 hour before serving, ensure they are stored at room temperature in a covered container.

Place the mixed baby green salad into two (2) large serving bowls. Place sliced tomatoes on the salad at the outside circumference of the bowl. Place the onions on the outside circumference, i.e. over the tomatoes. If you have any fresh herbs (like Ioulia’s Marjoram that she is growing) add to the salad. Pour the salad dressing over each of the salad bowls.

Take a baking sheet (I like to place a foil sheet and form a tray with edges in the middle for easy clean-up) and place some olive oil inside it. Take the goat cheese and cut in half so there are two (2) cylinders. Place each cheese cylinder cut side up in the oiled tray. Sprinkle the cheese with freshly ground pepper and insert into the oven for three (3) to five (5) minutes on low broil. The top of the cheese should have bubbled and browned a little.

Place a cylinder of cheese into the center of each salad. Sprinkle with freshly ground pepper and serve.