2 Tbsp canola oil plus more for frying (30 mL)
2 medium yellow onions, sliced* (2)
1-140g small goat cheese log (1)
1/4 cup sliced almonds (60 mL)
1 egg, lightly beaten (1)
1/3 cup panko breadcrumbs (75 mL)
1/4 tsp of salt (1 mL)
8 cups of baby arugula (140g)
1 medium apple, sliced (honeycrisp, gala, ambrosia) (1)
1/4 cup canola oil (60 mL)
1 Tbsp apple cider vinegar (15 mL)
1 Tbsp whole grain mustard (15 mL)
1 Tbsp maple syrup (15 mL)
1/4 tsp salt (1 mL)
*Make a double batch of onions. Add them to sandwiches, pastas, pizza or wraps for a delicious sweet and smoky treat. Store in fridge for 3-5 days or freeze for up to 3 months.
2 Tbsp canola oil plus more for frying (30 mL)
2 medium yellow onions, sliced* (2)
1-140g small goat cheese log (1)
1/4 cup sliced almonds (60 mL)
1 egg, lightly beaten (1)
1/3 cup panko breadcrumbs (75 mL)
1/4 tsp of salt (1 mL)
8 cups of baby arugula (140g)
1 medium apple, sliced (honeycrisp, gala, ambrosia) (1)
1/4 cup canola oil (60 mL)
1 Tbsp apple cider vinegar (15 mL)
1 Tbsp whole grain mustard (15 mL)
1 Tbsp maple syrup (15 mL)
1/4 tsp salt (1 mL)
*Make a double batch of onions. Add them to sandwiches, pastas, pizza or wraps for a delicious sweet and smoky treat. Store in fridge for 3-5 days or freeze for up to 3 months.
When you get to know Canadian Canola, you just might fall in love.