Local Summer Tomato Salad

Recipe Ingredients

2 cups	125g / 4.4oz	Yellow and red pear tomatoes
2		Baby carrots
1/2 cup	118ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	118ml	Balsamic vinegar
1 teaspoon	5ml	Mustard
		Baby greens (mesclin or spinach)
2 oz	56g	Maytag blue cheese - (to 3 oz)

Recipe Instructions

Toss tomatoes, peeled baby carrots, 1/4 cup of oil, salt, and pepper in a bowl.

Mix 1/4 cup olive oil with 2 tablespoons Balsamic vinegar and mustard together. Reduce remainder of Balsamic vinegar until syrupy consistency.

Lightly dress baby greens. Place greens on plate, pile tomatoes on top with 1 carrot and crumble cheese on top. Finish with drizzle of Balsamic reduction.

This recipe yields 6 to 8 servings.

Source:
CHEF DU JOUR - (Show # DJ-9472) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.