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1
In a blender, combine all the ingredients, except the extra virgin olive oil, till they form a paste.
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2
When thoroughly combined, add in the oil slowly to create an emulsion.
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3
Allow the dressing to sit for 30-45 min so which the flavours have time to fully develop.
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4
Onion Compote:Remove the outer peel from the onions, trim off the green stalk and trim the root end to remove the root hairs.
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5
Without cutting through the root end, quarter the onions (leaving the root onion allows the onion to stay in one piece while cooking).
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6
Place the onions in an oven-proof pan with the garlic, bay leaves, balsamic, extra virgin olive oil, salt and pepper.
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7
Cover with an oven-proof lid and place in oven.
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8
Roast for 10 to 15 min till tender.
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9
Remove from the oven and hold hot.
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10
Grilled Tomatoes:Preheat grill or possibly grill pan.
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11
Take a thin slice off the bottom of the tomato and cut 1/2-inch (1 cm) thick slices.
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12
Repeat with remaining tomatoes.
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13
Drizzle lightly with extra virgin olive oil and season with salt and pepper.
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14
Working in batches, grill the tomatoes over medium heat.
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15
Cook till lightly marked, season and turn slices over.
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16
The first side down will be the presentation side.
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17
When softened, but not mushy, remove to a plate and season with more salt.
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18
Repeat till all the tomatoes are grilled.
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19
To Assemble:To assemble the salad, place one onion in the centre of each plate.
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20
Place a couple of tomato slices on top and season with salt and pepper.
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21
Sprinkle the bacon on the tomato and then take some of the greens between thumb and forefinger and make a small stack.
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22
Place this on top of the tomato.
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23
Top with a quenelle of goat cheese (use two spoons to create an egg shaped portion of cheese) and drizzle with the vinaigrette.
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24
Serve.
