Cherry Tomato Salad

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Yield: Makes 4 servings

Ingredients

1/4 cup pine nuts

1/2 cup each chives (cut into 1” lengths), tarragon leaves, flat leaf parsley leaves*

4 cups mixed salad greens

Ingredients

Dressing:

1 teaspoon Dijon mustard

1 small shallot, peeled, grated

Large pinch salt

Freshly ground black pepper

1 tablespoon plus 1 teaspoon Champagne vinegar

1/4 cup plus 2 tablespoons canola oil

Ingredients

1/2 pint cherry tomatoes, cut into quarters lengthwise and lightly seasoned with salt

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Preparation Method

To make dressing:

Combine mustard, shallot, salt, pepper and vinegar in a small bowl.
Very slowly whisk in oil.

To make salad:

Preheat Wolf oven on CONVECTION at 325°F. Place pine nuts on baking sheet and bake 9 to 10 minutes or until lightly toasted. Set aside. Toss herbs and salad greens in a large bowl.
Gently toss greens with half of the dressing. Divide greens in the center of 4 salad plates.
Arrange tomato quarters on and around the greens. Sprinkle toasted pine nuts over all.
Drizzle remaining dressing around plate. Serve with warm goat cheese soufflé, if desired.

*2 tablespoons dried herbs can be substituted for each 1/2 cup fresh herbs.