1 tbsp olive oil
1 red onion, diced
2 tbsp balsamic vinegar
1 tsp caster sugar
4 baby plum tomatoes, diced
200 g (7 oz) spinach
55 g (2 oz) goats' cheese, sliced in half
freshly ground black pepper
1 red onion, diced
2 tbsp balsamic vinegar
1 tsp caster sugar
4 baby plum tomatoes, diced
200 g (7 oz) spinach
55 g (2 oz) goats' cheese, sliced in half
freshly ground black pepper
method
1. Heat the olive oil in a pan and fry the onion for 1-2 minutes, to soften.
2. Add the balsamic vinegar, caster sugar and tomatoes and heat for a further minute.
3. Remove from the heat and toss with the salad leaves.
4. Season the goats' cheese with black pepper, place on a non-stick baking tray and grill on HIGH for 2-3 minutes, until golden and starting to melt.
5. Transfer the salad to serving plates and place the grilled cheese on top.
6. Serve immediately.
2. Add the balsamic vinegar, caster sugar and tomatoes and heat for a further minute.
3. Remove from the heat and toss with the salad leaves.
4. Season the goats' cheese with black pepper, place on a non-stick baking tray and grill on HIGH for 2-3 minutes, until golden and starting to melt.
5. Transfer the salad to serving plates and place the grilled cheese on top.
6. Serve immediately.
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