Roasted Tomato And Goat Cheese Salad
Serves: 5
Zoie Ernser
1 January 1970
Based on User reviews:
45
Spice
45
Sweetness
45
Sourness
38
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 300 degrees F
2
Halve and seed the tomatoes and season with salt and pepper
3
Lay the tomatoes on a baking rack set over a cookie sheet in oven for 20 minutes, or until the skins slip off easily
4
Meanwhile, combine the oil, vinegar, and chopped herbs
5
Remove the tomatoes from the oven, slip off their skins, and brush the tomato halves lightly with this vinaigrette
6
Return the tomatoes to the oven to roast 1 hour more
7
Meanwhile, slice the Montrachet log into 12 equal-size disks
8
Brush each disk with the vinaigrette
9
Remove the tomatoes from the oven and divide them among 4 salad plates, alternating slices of goat cheese and roasted tomato halves
10
Toss the greens with the remaining vinaigrette and place 1/2 cup alongside each serving of tomatoes and cheese