Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Caramelised onion, cheese and hazelnut salad
Caramelised onions, toasted hazelnuts and soft goat's cheese are tossed together in a Dijon mustard dressing to make a deliciously simple salad
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Ready in 35 minutes
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Cooking time 20 minutes
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Prep time 15 minutes
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Serves 8
Ingredients
- 1 tbsp olive oil
- 4 medium red onions, sliced
- 2 yellow peppers, washed, deseeded and thinly sliced
- 50 g blanched hazelnuts
- 1 tbsp white wine vinegar
- 1 tsp Dijon mustard
- 2 tsp clear honey
- 100 g bag watercress, spinach & rocket salad
- 125 g Abergavenny goat's cheese, crumbled
Method
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1
Heat the olive oil in a large frying pan over a medium-low heat. Add the onions and peppers, and cook for 20 minutes, stirring occasionally until tender and caramelised.
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2
Meanwhile, in a small frying pan, toast the hazelnuts over a medium heat for 4-5 minutes,stirring frequently until just golden. Tip the nuts on to a chopping board and roughly chop.
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3
To make the dressing, whisk the vinegar, mustard and honey together and season with freshly ground black pepper.
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4
Divide the salad leaves between 8 small plates. Top with the caramelised onions and peppers, then scatter over the crumbled goat's cheese and toasted hazelnuts. Drizzle with the dressing and serve immediately.
