Rocket, onion and blue-cheese salad

Recipe from: 1/1/2000 12:00:00 AM
Ingredients 14
Servings 4
Time 10 min

Ingredients

  • 16
    pickling onions
  • 30
    ml
    butter
  • 30
    ml
    sugar
  • 12
    slices French bread
  • olive oil
  • 100
    g
    blue cheese, sliced or crumbled
  • rosemary sprigs
  • 100
    g
    rocket
  • 1
    bunch small radishes
  • BALSAMIC VINAIGRETTE
  • 60
    ml
    balsamic vinegar
  • 5
    ml
    dry mustard powder
  • salt and freshly ground black pepper
  • 175
    ml
    olive oil
 

Method

10 min
 
Parboil onions for 5 minutes. If large, cut into quarters, retaining root. Melt butter in a saucepan and add sugar, stirring until melted. Toss onions in butter until coated and caramelised. Brush bread with olive oil and grill both sides. Place some blue cheese on each slice and sprinkle with rosemary. Toss rocket in vinaigrette to coat. Arrange in a bowl, topped with onions and radishes and surrounded by cheese toasts. BALSAMIC VINAIGRETTE Whisk vinegar and seasonings together until dissolved. Add oil drop by drop, whisking until emulsified. Add remaining oil in a stream, continuing to whisk. Serves 4.
 

 

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