Full of flavorful ingredients like goat cheese, sun dried tomatoes, and roasted onions, then dressed with a balsamic vinaigrette, this salad comes together quickly and simply. Serve it as an appetizer or an easy lunch!
Preheat oven to 375. Slice onion and scatter on a baking sheet. Drizzle with balsamic vinegar and olive oil, then sprinkle with salt and pepper. Bake for 12 to 14 minutes. Onions should be fragrant and tender.
Chop lettuce into bite-sized pieces and top with crumbled goat cheese and sun dried tomatoes. Allow onions to cool for several minutes before adding them to the salad.
For the vinaigrette, add the dijon mustard and balsamic vinegar to a measuring glass or jar. Whisk with a fork to combine. Slowly pour in the olive oil while continuing to whisk until combined.