Arugula and Fennel Salad

Arugula and field greens mixed with goat cheese and chopped peppers, seasoned, drizzled with olive oil, served garnished with caramelized fried onions.

Ingredients:

100 g of chard leaves

. 100 g of arugula leaves 80 g goat cheese 25 ml red wine vinegar 1 pk best yellow peppers freshly ground colored pepper extra virgin olive oil sea salt For caramelized onions: 1 pk larger onion 1 pk 50 g butter 15 g brown (cane) sugar a few drops of red wine vinegar

Procedure:

1. Rinse the arugula and borage leaves under cold running water, then drain thoroughly, transfer to a large bowl
2. Add the sliced peppers, vinegar and a drizzle of olive oil
3. Finally, add the caramelised onion and crumbled goat’s cheese to the salad, season with salt to taste, sprinkle with freshly ground coloured pepper and toss.

Preparation of caramelized onions:
Slice the peeled onion into thin slices, heat the butter in a small saucepan and slowly fry the onion in it (about 10 minutes), then add the sugar and a few drops of vinegar, continue to fry, stirring for another 5 minutes, until the juice thickens and caramelizes.

Recommendation:

Instead of stirring the onions into the salad, you can garnish individual servings directly in the bowls.