3    100g somerset goats cheese
2    Spanish onions
2 tb Olive oil
1 oz Butter
Mixed green salad
Rocket
3 tb Sherry vinegar
3 tb Caster sugar
4    Sun dried tomatoes
Salt & pepper

FOR THE DRESSING
2 tb Red wine vinegar
2 tb Sherry vinegar
8 tb Olive oil
8 tb Sesame oil
Salt & pepper

Make the dressing by combining the vinegars and seasoning and then
vigorously whisking in the combined oils to make a creamy emulsion. Chop
the tomatoes very finely, add them to the dressing, and leave to stand on
one side. Peel the onions and slice them into rings, no more than 1/4in
thick preferably finer.

Put the oil and butter into a frying pan and heat over a moderate flame.
Once the butter has finished bubling, add the onion rings, stirring round
until they are all well coated. Cook for about 15 minutes, tossing and
stirring frequently until the onions have softened and taken on a little
colour. Remove the pan from the heat and set aside.

Slice the goats cheeses into halves. Turn the grill on high. Quickly dress
the salad leaves with a little of the dressing and divide between 6 plates.
Then place the cheese halves on a baking tray, cut side up, and put under
for about 5 minutes, or until the tops are covered with golden brown
freckles and the cheese inside has started to melt. Put the onions back
over a high flame and, stirring continually, tip in the sherry vinegar and
sugar. Bubble furiously for a couple of minutes until you can see the
juices have turned syrupy. Remove from the heat and season lavishly with
salt and pepper.

To serve, put a goats cheese half on each plate with the salad and then
strew with the sweet and sour onions. Finally, dress with another
tablespoon of the dressing, making sure that each plate gets a good
sprinkling of sun-dried tomatoes.