Roasted Onion, Arugula (Rocket), and Pecorino Salad

• 12 button onions, halved
• 1 tablespoon olive oil
• 2 tablespoons balsamic vinegar
• 25 g pecorino cheese
• 100 g arugula (rocket)
• salt & freshly ground black pepper

1. Preheat the oven to 190 degrees celcius.
2. Place the onions in a shallow roasting tin and drizzle over the oil.
3. Season generously and drizzle over half the balsamic vinegar.
4. Roast for 25-30 minutes, stirring half way through, until the onions are softened and nicely browned.
5. Drizzle over the balsamic vinegar and allow the onions to cool to room temperature.
6. Using a swivel style peeler, shave the pecorino into wafer thin slices.
7. Arrange the rocket, roasted onions and cheese on serving plates; drizzle around the pan juices and serve.

button onions, olive oil, balsamic vinegar, pecorino cheese, arugula, salt

Taken from www.food.com/recipe/roasted-onion-arugula-rocket-and-pecorino-salad-130058 (may not work)