Italian Salad

Serves 4 as starter or two as main course. Takes an hour

350g of shallots or half and half shallots and red onions, thinly sliced

100g Parmesan or Pecorino cheese finely grated

50ml olive oil

1 tsp brown sugar

1 tsp thyme leaves

50ml balsamic vinegar

salt and pepper.

rocket or baby spinach

• Fry shallots over gentle heat in the olive oil for 5 mins in a medium sized pan that has a lid
• Add brown sugar, thyme leaves and 2 tablespoons of water
• Cover pan and cook very slowly for 40 mins until liquid caramelises and the onions are soft
• Stir in the balsamic vinegar and cook for 2 more minutes
• Place onions on plates and cover with Parma ham and shaved Parmesan and serve with green leaves such as rocket