Inspired by an omelette brunch special offered offer by Johnny D's in Davis Sq, Cambridge, MA. The ingredients sounded awesome, I just wasn't so sure about them being in an omelette, so wrote down the ingredients and tried making a salad out of them. Turned out well! Restaurant actually used white beans, not butter beans, but 1) couldn't find white beans at the market the day I made this, and 2) I *love* butter beans. But use whatever you like best!
My Private Note
Units: US | Metric
- 1Heat oil or butter in a medium pan over medium-high heat.
- 2Cut ends off onion, then slice in half. Then slice into thin strips. Add to pan and cook on medium-high for about 10 minutes, stirring every 3 minutes or so.
- 3Turn heat down to low / medium-low, sprinkle onions with salt and sautee onions for about 30 minutes, shorter or longer as needed so the onions are a warm, golden-brown color; not under-cooked but not burnt. Stir onions every 5 minutes or so. Add brown sugar toward the end only if you feel onions are not sweet enough for you.
- 4While onions are caramelizing, rinse and plate arugula. Crumble goat cheese and sprinkle over arugula.
- 5Rinse beans, then divide evenly among the plates.
- 6Once onions are caramelized, add them on top of the salad.
- 7Shred mozzerella over the salads (or sprinkle pre-shredded cheese).
- 8Makes 2 dinner salads or 4 side salads.
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Nutritional Facts for Butter Beans, Goat Cheese, and Caramelized Onions Arugula Salad
Serving Size: 1 (205 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 595.1
- Calories from Fat 339
- Total Fat 37.7 g
- Saturated Fat 17.5 g
- Cholesterol 67.3 mg
- Sodium 1166.2 mg
- Total Carbohydrate 37.1 g
- Dietary Fiber 9.2 g
- Sugars 4.9 g
- Protein 28.9 g