SERVES 4 PEOPLE

½ Medium red onion cut into 4 wedges
¼ C. Balsamic vinegar
2 Thyme sprigs
1 Bay leaf
1 Garlic clove (cracked)
2 Haas avocado
4 1 ½ Oz. slices caña de cabra (or Boucheron) chilled
2 Eggs beaten with 3 Tablespoons water in a medium sized bowl
Fine bread crumbs for dusting in a medium sized bowl
12 Year old balsamic
Extra virgin olive oil

Preparation:
Preheat oven to 300.

In a medium sized sauté pan, heat 1 Tablespoon oil and sauté the red onion until lightly browned on both sides. Reduce heat to a simmer, add the balsamic vinegar, thyme sprigs, bay leaf and cover. Cook for 15 minutes or until the onions are soft to the touch. Remove from pan and allow to cool.


While the onions are cooking, dip the slices one at a time first into the egg wash, then dip into the bread crumbs. Be sure all the cheese is coated in the bread crumb to ensure proper cooking. Set the cheese aside.

Cut the avocado in half and carefully remove the seed. Scoop out the flesh and slice lengthwise and fan out on an oven safe plate. Place one the onion on the plate and gently warm in the oven for 2 minutes.

In a medium sized sauté pan add 2 tablespoons olive oil and heat for 1 minute. Sauté the breaded cheese and brown on both sides. Once the cheese is just warmed through, remove from the pan.

Fan the onion out just above the center of the plate, place the avocado fan just to the left of the onion and the cheese right below the two. Using the nice olive oil, drizzle a good amount around the plate and bead a fair amount of the aged balsamic into the oil. Garnish the dish with some wild arugula (optional) and serve.