INGREDIENTS

INSTRUCTIONS

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 goat's 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.

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