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Roasted Tomato And Goat Cheese Salad

Roasted Tomato And Goat Cheese Salad is built on Extra Virgin Olive Oil, Balsamic Vinegar, and Mixed Salad Greens. Keep it handy for the next time you cook it.

Ingredients

• 1/2 cup
• 3 tbsp
• 2 cup

Method (preview)

1. 1

   Preheat the oven to 300 degrees F. Halve and seed the tomatoes and season with salt and pepper.

2. 2

   Meanwhile, combine the oil, vinegar, and chopped herbs.

3. 3

   Remove the tomatoes from the oven, slip off their skins, and brush the tomato halves lightly with this vinaigrette.

4. 4

   Return the tomatoes to the oven to roast 1 hour more.

5. 5

   Meanwhile, slice the Montrachet log into 12 equal-size disks.

6. 6

   Brush each disk with the vinaigrette.

7. 7

   Remove the tomatoes from the oven and divide them among 4 salad plates, alternating slices of goat cheese and roasted tomato halves.

8. 8

   Toss the greens with the remaining vinaigrette and place 1/2 cup alongside each serving of tomatoes and cheese.