Prep time: 10-15 mins
Cooking time: 20 mins
Serves: 4-6

Ingredients:

• 1 Spanish Onion 
• 2 Tbsp Caramelized Balsamic Vinegar 
• 2 tsp Italian Mixed herbs  
• ¼ Baguette 
• 1 Tbsp Dijon Mustard  
• 3 Tbsp Red Wine Vinegar  
• 1/3 Cup Olive oil 
• 1 Garlic Clove 
• 1 tsp Brown Sugar 
• 700g Mixed Heirlooms Tomatoes  
• ½ Bunch Basil  
• 300g Goat’s Cheese Meredith  
• Salt & Pepper 

Method:

1. Preheat the oven to 180°C. 
2. Cut the onion into 1cm wedges, place them on a tray lined with baking paper. Drizzle with the caramelized balsamic, drizzle with olive oil, season with salt and pepper and sprinkle with 1 tsp of the Italian mixed herbs. Toss it through and cook in the oven for 20min until soften and caramelized. 
3. Meanwhile, finely slice the baguette and place it on a baking tray. Drizzle or spray with olive oil and roast them in the oven for 10-12 mins until golden brown.  
4. In a mixing bowl whisk the Dijon, the remaining Italian Herbs, red wine vinegar, the olive oil, the brown sugar, salt and pepper and grate the garlic using a zester.  Mix until combined. Set aside. 
5. Slice the tomatoes and pick the basil leaves. Crunch the crostini bread with your hands to break them into small pieces and start building the salad into layers. 
6. Place half of the tomatoes on a platter, followed by roasted onions, sprinkle some roasted bread, sprinkle basil leaves, tear up some goat’s cheese and drizzle with the dressing.  
7. Repeat until all ingredients are finished. Serve at room temperature and enjoy.