• 1 Spanish Onion 

• 2 Tbsp Caramelised 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 1 cm wedges and 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 to combine and cook in the oven for 20 minutes until softened and caramelized.

3 - Meanwhile, finely slice the baguette and place it on a baking tray. Drizzle or spray with olive oil and roast in the oven for 10–12 minutes until golden brown.

4 - In a mixing bowl, whisk the Dijon mustard, the remaining Italian herbs, red wine vinegar, olive oil, brown sugar, salt, and pepper. Grate the garlic using a zester and mix until combined. Set aside.

5 - Slice the tomatoes and pick the basil leaves. Crunch the crostini bread with your hands to break it into small pieces, then start building the salad in layers.

6- Place half of the tomatoes on a platter, followed by roasted onions, some roasted bread, basil leaves, torn goat’s cheese, and drizzle with the dressing.

7 - Repeat until all ingredients are used. Serve at room temperature and enjoy.