Warm goat-cheese salad with onion & black currant jam

Warm goat-cheese salad

• Place the goat cheese on the grilled bread and broil for 2 minutes.
• In the meantime, add the vinaigrette to the mesclun and dried fruit. Toss.
• Place the cheese and bread on the salad and drizzle a bit of the honey-crème de cassis mix onto the cheese.

Onion and black currant jam

• In a large saucepan, heat the olive oil on medium beat and sauté the onions
• Add the sugar and keep stirring
• Once the onions are slightly transparent, remove from heat and drain well
• 
Return the onions to the large saucepan, add the black currant syrup or Crème de Cassis and lemon juice
• Cook on high heat and reduce to desired consistency