Roasted heirloom tomato salad
2C small heirloom
tomatoes, halved
1-1/2 Tbsp. olive oil
2 Tbsp. clover honey
1 Tbsp. fresh basil
leaves, thinly sliced
1 tsp. kosher salt
freshly ground pepper to
taste
3C baby greens
1C micro greens
1/3C shaved Pecorino Romano
cheese
1/4C sliced almonds,
toasted
vinaigrette
2 Tbsp. sherry wine
vinegar
1 Tbsp. balsamic vinegar
2 tsp. balsamic honey
mustard
4-1/2 Tbsp. olive oil
Salt and freshly ground
pepper to taste
Preheat oven to 300F. Line a large rimmed baking sheet with
parchment paper. Toss the tomatoes with
the olive oil, honey, basil, salt and pepper in a bowl. Transfer the tomatoes to the prepared baking
sheet and turn them cut side up. Bake
about one and one-half hours, or until they begin to shrivel and brown
slightly. Let cool.
Toss the baby greens and
micro greens together with vinaigrette to coat.
Add the tomatoes, cheese and almonds and toss again. Divide among 6 plates. Serve immediately.
MAKES: 6 servings