Butter Beans, Goat Cheese, And Caramelized Onions Arugula Salad

1. 1

   Heat oil or butter in a medium pan over medium-high heat.

2. 2

   Cut ends off onion, then slice in half. Then slice into thin strips. Add to pan and cook on medium-high for about 10 minutes, stirring every 3 minutes or so.

3. 3

   Turn heat down to low / medium-low, sprinkle onions with salt and sautee onions for about 30 minutes, shorter or longer as needed so the onions are a warm, golden-brown color; not under-cooked but not burnt. Stir onions every 5 minutes or so. Add brown sugar toward the end only if you feel onions are not sweet enough for you.

4. 4

   While onions are caramelizing, rinse and plate arugula. Crumble goat cheese and sprinkle over arugula.

5. 5

   Rinse beans, then divide evenly among the plates.

6. 6

   Once onions are caramelized, add them on top of the salad.

7. 7

   Shred mozzerella over the salads (or sprinkle pre-shredded cheese).

* Per serving · 4 servings · Values may vary.

No additional tips available.