-
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.
