Roasted Tomato And Goat Cheese Salad

Recipe Ingredients

2 cups	125g / 4.4oz	Beefsteak tomatoes - (abt 12 oz ea) (large)
1 tablespoon	15ml	Olive oil
12 oz	340g	Montrachet goat cheese log
1/2 cup	31g / 1.1oz	All-purpose unbleached flour
2		Eggs - beaten
1/2 cup	73g / 2.6oz	Bread crumbs - combined with
2 tablespoons	30ml	Chopped fresh thyme - and
2 tablespoons	30ml	Chopped fresh sage - and
2 tablespoons	30ml	Chopped fresh oregano - and
2 tablespoons	30ml	Chopped fresh basil leaves
		Salt - to taste
		Freshly-ground pepper - to taste
2 cups	220g / 7.8oz	Mixed salad greens
1/2 cup	118ml	Extra-virgin olive oil
3 tablespoons	45ml	Balsamic vinegar

Recipe Instructions

Preheat the oven to 300 degrees.

Halve and seed the tomatoes and season with salt and pepper. Lay the tomatoes on a baking rack set over a cookie sheet in the 300 degree oven for 20 minutes or until the skins slip off easily. Remove the tomatoes from the oven, slip off their skins, and brush the tomato halves lightly with olive oil. Return the tomatoes to the oven to roast for an additional hour or until they take on a brilliant, burnished color.

Meanwhile, slice the Montrachet log into 12 equal-size disks. Dredge each disk of goat cheese with flour then egg then seasoned bread crumbs. Heat a saute pan with 2 tablespoons of olive oil and quickly cook the cheese on both sides. When all the cheese has been cooked in this manner, divide them among 4 salad plates, alternating slices of goat cheese and roasted tomato halves.

Combine the remaining olive oil with the balsamic vinegar, toss the salad greens with the vinaigrette and place some salad alongside each serving of tomatoes and cheese.

This recipe yields 4 servings.

Source:
MICHAEL'S PLACE with Michael Lomonaco - From the TV FOOD NETWORK - (Show # ML-1A04 broadcast 02-16-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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