Goat's Cheese Salad with Sweet and Sour Onions

Name: Goat's Cheese Salad with Sweet and Sour Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 300 grams goat (chevre) cheese; 2 each spanish onions; 2 tablespoons olive oil; 1 ounce butter; 1 x mixed salad greens; 3 tablespoons sherry vinegar; 3 tablespoons sugar, superfine; 4 each sundried tomatoes; 1 x salt and black pepper; 2 tablespoons red wine vinegar; 2 tablespoons sherry vinegar; 8 tablespoons olive oil; 8 tablespoons sesame oil; 1 x salt and black pepper

Servings: persons

300 grams goat (chevre) cheese
2 each spanish onions
2 tablespoons olive oil
1 ounce butter
1 x mixed salad greens
3 tablespoons sherry vinegar
3 tablespoons sugar, superfine
4 each sundried tomatoes
1 x salt and black pepper
2 tablespoons red wine vinegar
2 tablespoons sherry vinegar
8 tablespoons olive oil
8 tablespoons sesame oil
1 x salt and black pepper

1
Make the dressing by combining the vinegars and seasoning and then vigorously whisking in the combined oils to make a 'creamy' emulsion.
2
Chop the tomatoes very finely, add them to the dressing, and leave to stand on one side.
3
Peel the onions and slice them into rings, no more than 1/4 inch thick preferably finer.
4
Put the oil and butter into a frying pan and heat over a moderate flame.
5
Once the butter has finished bubling, add the onion rings, stirring round until they are all well coated.
6
Cook for about 15 minutes, tossing and stirring frequently until the onions have softened and taken on a little colour.
7
Remove the pan from the heat and set aside.
8
Slice the goats cheeses into halves.
9
Turn the grill on high.
10
Quickly dress the salad leaves with a little of the dressing and divide between 6 plates.
11
Then place the cheese halves on a baking tray, cut side up, and put under for about 5 minutes, or until the tops are covered with golden brown freckles and the cheese inside has started to melt.
12
Put the onions back over a high flame and, stirring continually, tip in the sherry vinegar and sugar.
13
Bubble furiously for a couple of minutes until you can see the juices have turned syrupy.
14
Remove from the heat and season lavishly with salt and pepper.
15
To serve, put a goat's cheese half on each plate with the salad and then strew with the sweet and sour onions.
16
Finally, dress with another tablespoon of the dressing, making sure that each plate gets a good sprinkling of sun-dried tomatoes.

1051

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 300 grams goat (chevre) cheese, 2 each spanish onions, 2 tablespoons olive oil, 1 ounce butter, and more.

Yes, Goat's Cheese Salad with Sweet and Sour Onions falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!