Butter Beans, Goat Cheese, and Caramelized Onions Arugula Salad

SJBG's Note:

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!

• Total Time: 45 mins
• Prep Time: 5 mins
• Cook Time: 40 mins

Ingredients:

Servings: 2

• 2 tablespoons olive oil (or butter)
• 1 medium onion
• 1/8-1/4 teaspoon salt
• 1/8-1/4 teaspoon brown sugar (optional)
• 3 ounces arugula
• 4 ounces goat cheese, crumbled
• 1 (15 ounce) can butter beans (or white beans)
• 2 ounces mozzarella cheese, shredded

Directions:

1. Heat oil or butter in a medium pan over medium-high heat.
2. Cut 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.
3. Turn 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.
4. While onions are caramelizing, rinse and plate arugula. Crumble goat cheese and sprinkle over arugula.
5. Rinse beans, then divide evenly among the plates.
6. Once onions are caramelized, add them on top of the salad.
7. Shred mozzerella over the salads (or sprinkle pre-shredded cheese).
8. Makes 2 dinner salads or 4 side salads.