Roasted Onion, Arugula (Rocket), and Pecorino Salad

1. 1

   Preheat the oven to 190 degrees celcius.

2. 2

   Place the onions in a shallow roasting tin and drizzle over the oil.

3. 3

   Season generously and drizzle over half the balsamic vinegar.

4. 4

   Roast for 25-30 minutes, stirring half way through, until the onions are softened and nicely browned.

5. 5

   Drizzle over the balsamic vinegar and allow the onions to cool to room temperature.

6. 6

   Using a swivel style peeler, shave the pecorino into wafer thin slices.

7. 7

   Arrange the rocket, roasted onions and cheese on serving plates; drizzle around the pan juices and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.