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Home Smothered Pork Chops With Cornbread

GOAT CHEESE AND ARUGULA SALAD Recipe

Ingredients

How to make it

  • Method:
  • 1)In a pot of lightly salted boiling water, simmer the onions for 7 minutes, or until tender.
  • 2)Cool under running water. Carefully slip off the outer skin and pinch off the root ends; drain.
  • 3)Melt the margarine or butter in a small skillet over low heat. Add the sugar and stir until melted. Add the onions and cook, tossing constantly, until the onions are well coated and caramelized. Reserve and keep warm.
  • 4)Preheat the broiler.
  • 5)Brush one side of each slice of bread with the olive oil. Place a round of the goat cheese on each slice. Sprinkle each disk of cheese with the herbs.
  • 6)Place the bread on a baking sheet and broil until the edges of the bread are golden and the cheese is puffed.
  • 7)Toss the arugula with enough vinaigrette to coat lightly. Divide between 2 plates. Place 3 slices of bread and 8 onions on each plate. Serve at once.
  • Calories: 800 per serving ( using ¼ cup vinaigrette) To lower the calories use light or fat free vinaigrette.
  • Wine: Sauvignon Blanc

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The Cook

spinach1948 Dorchester-Boston, MA

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