Warm romaine lettuce with cheese and onions

Ingredients for 8 servings:

• 4 romaine lettuce
• 8 tbsp olive oil
• 2 onions, red
• 1 onion(s), white
• 2 tbsp lemon juice
• 4 tbsp apple cider vinegar
• 2 tbsp honey
• 150 g Roquefort or Gorgonzola
• some salt and pepper from the mill

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Salad with spicy cheese and sauce, great with grilled meat

Preheat the oven to 180°C fan/convection oven. Wash the lettuce hearts, spin dry, and quarter them lengthwise. Place them in a baking dish, brush with 2 tablespoons of oil, and season. Sauté for 15 minutes at 200°C. Peel the onions, slice them into thin rings, and fry them in a pan with the remaining olive oil for about 5 minutes. Mix the vinegar, lemon juice, and honey together, then remove the pan and onions from the heat. Pour the vinaigrette over the onions and stir in. Dice the cheese and scatter it among the lettuce hearts. Pour the onion sauce over the onion and serve warm.