Butter Beans, Goat Cheese, and Caramelized Onions Arugula Salad

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READY IN: 45mins
SERVES: 2-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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