Tomato, burrata and onion salad with red wine compote

TOMATO, BURRATA AND ONION SALAD WITH RED WINE COMPOTE

Portions : 4 - Preparation : 10 minutes - Cooking : 10 minutes

Ingredients

• 2 red onions, thinly sliced
• 30 ml (2 tablespoons) canola oil or Mycryo butter
• 125 ml (1/2 cup) red wine
• 1 pinch Provençal herbs
• 15 ml (1 tbsp.) sugar
• 60 ml (4 tbsp.) olive oil
• 15 ml (1 tbsp) red wine vinegar
• 15 ml (1 tbsp.) balsamic vinegar
• 1/2 clove garlic, chopped
• 4 yellow Cocktail tomatoes, cut in 2
• 4 red Cocktail tomatoes, cut in 2
• 250 ml (1 cup) arugula
• 4 small balls burrata cheese
• 4 country-style bread croutons
• Salt and pepper to taste

Preparation

1. In a hot pan, sauté the onions in the fat of your choice until transparent. Deglaze with red wine, add Provençal herbs and sugar.
2. Reduce to dryness over low heat. Season and chill in the fridge.
3. In a bowl, combine the olive oil, 2 vinegars, garlic, salt and pepper. Add the tomatoes and toss to coat.
4. Divide the stewed onions between the serving plates. Add the tomatoes and a few arugula leaves. Place one burrata on each plate and season with salt and pepper. Serve with a bread crouton.