Arugula Toasts with Vinegar Roasted Shallots

Vinegar roasted onions are tangy but not quite a pickle. You can make them well in advance and store in the fridge to serve with a cheese and charcuterie plate or individual toasts like these.

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6 shallots, cut in half through the root
1/4 cup red wine or sherry vinegar
4 slices of toast
4oz fresh goat cheese
1 bag arugula


  1. Heat a medium frying pan over high heat until smoking hot
  2. Add a glug of neutral oil and sear the shallots, cut side down, until deeply caramelized
  3. Flip the shallots, drizzle the vinegar over the shallots so it drips in between the petals
  4. Cover the frying pan with tin foil, reduce the heat to medium low and cook until the shallots are tender, about 10 minutes
  5. Schmear the toasts with the goat cheese
  6. Dress the arugula with a drizzle of olive oil and pinch of salt and pepper
  7. Top the toasts with the dressed arugula and roasted shallots and serve