Mediterranean Recipe
romaine, cucumbers, grape tomatoes, olives, red onion, goat cheese, roasted shallot vinaigrette
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Ingredients
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Salad Base
Roasted Shallot Vinaigrette
Method
Salad Preparation
- 1
Prepare the Salad Base
In a large bowl, chop the romaine lettuce into bite-sized pieces. Peel and slice the cucumber into thin half-moons, and add them to the bowl. Halve the grape tomatoes and add them as well. Slice the red onion thinly, and add it to the salad. Finally, add the olives and crumble the goat cheese over the top.
Roasted Shallot Vinaigrette Preparation
- 2
Roast the Shallots
Preheat your oven to 400°F (200°C). Peel the shallots and cut them in half. Place them on a baking sheet lined with parchment paper, drizzle with a little olive oil, and sprinkle with salt and pepper. Roast for about 20-25 minutes, or until golden and tender. Once done, allow them to cool slightly.
- 3
Make the Vinaigrette
In a small bowl, whisk together the roasted shallots (chopped), olive oil, red wine vinegar, honey, salt, and black pepper until well combined. Taste and adjust seasoning if necessary.
