WONDERFUL WARM SALAD SWEET RED ONIONS, ROASTED GRAPES & GOAT’S CHEESE

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Step 1

GET AHEAD You can do this on the day, if you prefer. Preheat the oven to 350°F.

Step 2

Peel the onions and slice into ½-inch-thick rounds. Halve the unpeeled garlic bulb

Step 3

across the middle. Place in a snug-fitting roasting dish with the grapes, bay and a

Step 4

pinch of sea salt and black pepper, drizzle with 1 tablespoon each of olive oil and

Step 5

red wine vinegar, add 7 tablespoons of water, then gently toss to coat. Arrange in

Step 6

a fairly even layer and roast for 45 minutes, or until everything is beautifully soft.

Step 7

Leave to cool, cover with aluminum foil and refrigerate overnight.

Step 8

TO SERVE Preheat the oven to 350°F. Pop the covered onion pan in for 10 minutes,

Step 9

to warm through. Mix the mustard with 1 tablespoon of red wine vinegar and 2 tablespoons of extra virgin olive oil, then season to perfection. Trim the endive

Step 10

and finely slice the base ends, clicking the leaves apart, tear up the white inner

Step 11

leaves of the frisée, then toss it all gently in the dressing and divide between your

Step 12

plates. Pick the tarragon leaves. Toast the bread, squeeze over the soft garlic and

Step 13

mash into the surface, then crumble over the goat’s cheese. Add to your plates,

Step 14

spoon over the onions and grapes, along with any juices from the pan, and finish

Step 15

with tarragon leaves.