GRILLED GOATS CHEESE & CARAMELISED ONION CROSTINI ON SALAD WITH BALSAMIC DRESSING

I forgot to take a photo, which is a pity because it was
a really pretty plate of food, but instead, let me kill you
with cuteness as you look at these little poppets
gambolling around. 

LEVEL: EASY
COST: ££ (Approx £4 for 2)
VEGETARIAN
TIME: approx 20 minutes

NOTES: This is a dish that I have made many times as a starter dish when entertaining. It's a crowd pleaser (unless you hate goats' cheese and then this is probably not the recipe for you)
It's full of big flavours that trick you into thinking you have eaten a really substantial and satisfying meal, and of course there is the creamy goats cheese that makes you feel you're eating something really decadent.

It's very much worth making your own caramelised onion chutney because a) it's much cheaper, b) it tastes amazing c) it's not full of preservatives. You can always make a full sized batch up and use the rest over the course of the week in pack up sandwiches etc.

One of our all time favourite dishes that makes you look like a pro-chef with hardly any effort.

INGREDIENTS: 
Soft goats cheese
A stale french stick or loaf
Green mixed salad bag
2 medium onions
2tbsp Brown sugar
1tbsp of Red wine vinegar
half a cup of water
Balsamic reduction (can now be got from most supermarkets and a bottle lasts for ages)
Walnuts.

METHOD: 

• Slice your onion thinly and fry off in a little butter in a good non-stick pan until translucent and taking a little colour. Add the red wine vinegar and a smash of water and the sugar. Cook down and continuously stir for about 15-20 minutes until a lovely dark toffee colour. SET ASIDE
• Slice your bread (2 slices each) and toast one side. Turn over to the uncooked side and put the goats' cheese on and return to grill. 
• Plate out the bagged mixed salad (one with spinach, kale and watercress addition are really nice) 
• Scatter the walnuts over the salad. Place the grilled, brown cheesy loveliness in the middle of the plate, top with caramelised onions and then finish the plate with a drizzle of the balsamic reduction.