A colourful autumn salad with balsamic glazed onions, fresh pears and crunchy walnuts topped off with a ginger vinaigrette.
2 medium red onions
150g lambs lettuce (5.3oz)
1 tablespoon olive oil
1 tablespoon brown sugar
1 tablespoon water
3 tablespoons balsamic vinegar
handful of walnuts, roughly chopped
4 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon maple syrup
1 teaspoon freshly grated ginger
salt and pepper to taste
For the dressing, whisk together all the ingredients until well combined.
To make the salad, cut the onions and the pears into thin slices and set aside. Wash the lambs lettuce and remove any excess water.
In a medium sauté pan, heat olive oil and sauté the onions for about 3 minutes or until soft. Then add the brown sugar and water and continue cooking until onions are nicely caramelized. Deglaze with balsamic vinegar.
Divide the lambs lettuce on 4 plates, add the pear slices and warm onions. Sprinkle the chopped walnuts on top and add the dressing. Serve immediately.