Warm White Bean Balsamic Onion Goat Cheese Arugula Salad

I am proud to say this one is of my own creation! I was trying to come up with a vegetarian option, and its a REAAALLLLY good flavor combo. Of course, substitutions for lettuce and goat cheese can be made. I made it with a spinach arugula mix once and it was equally as tasty, and I'm sure it would be yummy with blue cheese or gorgonzola.

Ingredients:

1 white onion

4 Tbs. balsamic vinegar + an additional 1/3 cup for dressing

2 cloves of garlic

1 jar (32 oz +) of Northern white beans

Seasoning to taste (salt, pepper, garlic salt, and Montreal chicken seasoning)

1 bag/container of arugula

1 container of crumbled goat cheese

1/4 cup olive oil

1. First step making your carmelized balsamic onions. Sautee a couple cloves of garlic in olive oil in a small pan on medium high. Add one chopped onion to pan and sautee for two minutes. Add 3-4 tablespoons of balsamic vinegar. Let cook for 25-30 minutes on low, stirring occasioinally.

2. While the onions are cooking, rinse your Northern white beans in a collander (Do not skip the rinsing step). Put into a separate sautee pan on medium high. Add salt, pepper, garlic salt, and Montreal chicken seasoning to taste (you read that right). You may also substitue/use spices you prefer. Let cook alongside the onions for 10 minutes or so, stirring occasionally, and turning the heat down to low.

3. While those two things cook, empty your arugula into a large salad bowl. Add the container of crumbled goat cheese. We will be putting the warm onions and beans on top soon, which well melt the cheese slightly to delicious perfection.

4. Create your dressing. Whisk 1/2 cup olive oil with 1/3 cup balsamic vinegar.

5. Place the warm onions (after the 30 minute cook time) with the warm beans on top of the cheese and salad mixture. Pour the dressing on top and mix well.

Great with crusty bread, tortilla chips, or even in a wrap! Suprisingly, the arugula holds up to even eat the second day.