*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Cheese/Eggs                      Salads
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3                    100g somerset goat’s cheese
    2                    Spanish onions
    2       tb           Olive oil
    1       oz           Butter
                         Mixed green salad
    3       tb           Sherry vinegar
    3       tb           Caster sugar
    4                    Sun dried tomatoes
                         Salt & pepper
                         -----FOR THE DRESSING-----
    2       tb           Red wine vinegar
    2       tb           Sherry vinegar
    8       tb           Olive oil
    8       tb           Sesame oil
                         Salt & pepper
   Make the dressing by combining the vinegars and seasoning and then
   vigorously whisking in the combined oils to make a 'creamy' emulsion. Chop
   the tomatoes very finely, add them to the dressing, and leave to stand on
   one side.  Peel the onions and slice them into rings, no more than 1/4in
   thick preferably finer.
   Put the oil and butter into a frying pan and heat over a moderate flame.
   Once the butter has finished bubling, add the onion rings, stirring round
   until they are all well coated.  Cook for about 15 minutes, tossing and
   stirring frequently until the onions have softened and taken on a little
   colour.  Remove the pan from the heat and set aside.
   Slice the goats cheeses into halves.  Turn the grill on high.  Quickly
   dress the salad leaves with a little of the dressing and divide between 6
   plates. 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.  Put the onions
   back over a high flame and, stirring continually, tip in the sherry vinegar
   and sugar.  Bubble furiously for a couple of minutes until you can see the
   juices have turned syrupy.  Remove from the heat and season lavishly with
   salt and pepper.
   To serve, put a goat’s cheese half on each plate with the salad and then
   strew with the sweet and sour onions.  Finally, dress with another
   tablespoon of the dressing, making sure that each plate gets a good
   sprinkling of sun-dried tomatoes.
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