![recipe_tile7](-/media/images/united-states/widen/recipes/recipe_tile7.jpg?h=875&width=2000&udi=1&cropregion=0,234,2048,1130)
Cherry Tomato Salad
Cherry Tomato Salad
KEEP SCREEN ON
Yield: Makes 4 servings
Ingredients
Ingredients
1/4 cup pine nuts1/2 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
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.