Coffee Onion Salad with Coffee Vinaigrette

Ingredients

Featured ingredient: Sumatra Coffee 10 oz. Bag Wholebean

Dressing:

• • 1/4 C. mild balsamic vinegar
  • 1/4 C. finely ground Door County Coffee Sumatra
  • (if using ground style, grind again to make finer than as packaged)
  • 1/2 tsp. salt
  • 3/4 C. extra virgin olive oil

Onions:

• • 3 Tbsp. mild oil (such as canola)
  • 2 medium yellow onions, peeled and sliced 1/4" thick
  • 1/4 C. hot brewed Door County Sumatra Coffee
  • 1/2 tsp. salt

Salad:

• • 8 C. lightly packed Spring mix
  • 1 C. French or sourdough croutons
  • 1 (5 oz.) package mild goat cheese, chilled & broken into small pieces

Instructions

1. Blend vinegar, coffee and salt in a food processor.
2. Slowly add olive oil while processor is running so an emulsion is formed.
3. Let stand 1 hour, then strain well. Set aside.
4. Heat oil in large skillet over medium heat until hot but not smoking.
5. Add onions and cook, stirring often, until onions are tender and caramel color, about 15 minutes.
6. Add coffee and salt.
7. Continue to cook, stirring occasionally, until liquid has evaporated (about 8 minutes).
8. At time of service, place onions, spring mix and croutons in a large mixing bowl & toss gently to combine.
9. Divide evenly on 8 serving plates.
10. Sprinkle evenly with goat cheese & drizzle dressing as desired over each. Any remaining dressing may be placed in a small pitcher and set on table for use if wished.

Serves 8