Recipe

Goat Cheese And Arugula Salad Recipe

Add Step-by-Step Photos	Spinach1948 / All my dishes 3 months, 2 weeks ago The bitter greens are sweetened by the balsamic dressing and the carmelized onions. When broiled or baked, rounds of good creamy goat cheese puffs up like little souffles. Adapted from Idone's "Salad Days" 1989 Prep:10m Cook:10m Servings:2	Spinach1948
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Ingredients

Ingredients:

16 small white onions

2 Tbs. Margarine or butter

2 Tbs. Sugar

6 sliced French bread, cut into ¾ inch thick

2 Tbs, Olive oil

4-oz log creamy semi-soft goat cheese, cut into 6 rounds

1 tsp. Fresh Rosemary leaves, or ½ tsp. Dried

1 tsp. Fresh Thyme leaves or ½ tsp. Dried

2 bunches Arugula, washed and dried

Vinaigrette, made with Balsamic vinegar

Directions

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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