Salad of pink grapefruit, toasted hazelnuts, roasted onions, avocado & Castelrosso

Serves 4

For the roasted onions

2 red onions, peeled and sliced into rounds
2 tbsp extravirgin olive oil
40ml/2fl oz balsamic vinegar
2 tbsp caster sugar
Sea salt and freshly ground black pepper

For the salad

1 tsp Dijon mustard
2tbsp of verjuice or good qualitywhite wine vinegar
Sea salt and ground black pepper
80ml/3floz extra virgin olive oil
A generous handful of mixed salad leaves
Seasalt and freshly ground black pepper
1 pink grapefruit, skin removed,cut into segments
1 ripe avocado (l like hass), peeled and sliced
A small handful of hazelnuts, warmed in the oven to release flavour and roughly chopped
100g/3 oz Castelrosso(a semi-hard Italian cheese)
2 tbsp olive oil
A few drops of lemon juice
A handful of parsley, chopped

Heat the oven to 200C/440F/Gas6. Place the onions on a baking tray and pour over the olive oil and vinegar and sprinkle over the sugar. Season lightly with a pinch of sea salt and a few grindings of black pepper. Roast in the oven for 25 minutes, turning to coat once during the cooking time. Remove and set aside to cool.

Next, make the dressing. Place the mustard and verjuice in a bowl and stir. Season and whisk in the olive oil.

For the salad, place the leaves in a separate bowl, and season. Add the grapefruit, the avocado, the onions and hazelnuts. Squeeze over the lemon juice and olive oil and toss together. Transfer to a serving plate and pile the cheese on top. Spoon over the dressing and sprinkle the parsley over with a very light touch. Serve at once.