Caramelised onion, cheese and hazelnut salad

Now some may say why not "Start your week right with a healthy Monday lunch" but you can eat this sort of salad any day of the week!

Ingredients:
Serves 8
( 7.4g carbohydrate per serving )
1 tbsp olive oil 
4 medium red onions, sliced
2 yellow peppers, washed, de-seeded and thinly sliced
50 g blanched hazelnuts
1 tbsp white wine vinegar
1 tsp Dijon mustard
2 tsp clear honey
100 g mix of watercress, spinach & rocket salad 
125 g Abergavenny goats cheese (or similar), crumbled

Method:

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.
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.
3. To make the dressing, whisk the vinegar, mustard and honey together and season with freshly ground black pepper.
4. Divide the salad leaves between 8 small plates. Top with the caramelised onions and peppers, then scatter over the crumbled goats’ cheese and toasted hazelnuts. Drizzle with the dressing and serve immediately.

Recipe idea from here

Why use goats cheese ...
Cheeses are made from goats’ milk in every country where the animals are farmed, but usually this is on a small, domestic scale. France produces by far the largest range of commercial examples, from young, soft cheeses suitable for use in desserts to tangy, aged varieties that can be grated like parmesan.

In recent years, thanks to an increasing taste for goats’ milk products, many British versions have come onto the market – they are particularly common in Wales. The younger cheeses may be flavoured with herbs, pepper or fruit and spread like pâté, and older hard cheeses can be eaten in much the same way as Cheddar. Some people who have an intolerance to cows’ milk may find goats’ milk cheeses easier to digest.

Hope you may sit down soon and enjoy this salad.

All the best Jan