Arugula and Roast Onion Salad
Roasted onions are absolutely delicious. I like to serve them hot as a side
vegetable, but they also make an extra-special salad when tossed with peppery
arugula and salty Parmesan or Pecorino.
Preparation: 10 minutes
Cooking time: 30 minutes
12 pearl onions, halved
3 tablespoons olive oil
Sea salt and coarsely ground black pepper
1 tablespoon balsamic vinegar
2/3 cup Parmesan or Pecorino cheese
2 bunches arugula leaves
Preheat the oven to 375°F. Place the onions in a shallow roasting pan and
drizzle over the oil. Season generously and roast for 25-30 minutes until the
onions are softened and nicely browned.
Drizzle over the balsamic vinegar and allow the onions to cool to room temperature.
Using a vegetable peeler, shave the cheese into wafer-thin slices.
Arrange the arugula, roast onions and cheese on 4 serving plates; drizzle
round the pan juices and serve.