Monday, May 27, 2013

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

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

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