2 Each (12 Oz) Package Romanita Tomatoes, halved and seeds removed
2 Tbsp Extra Virgin Olive Oil
1 Tspn Kosher Salt
1/2 Tspn Fresh Cracked Black Pepper
1/2 Cup Balsamic Vinegar
1 Tbsp Honey
1 Tspn Shallots, minced
1/2 Tspn Dijon Mustard
1/4 Tspn Garlic, minced
1/2 Cup Olive Oil
1 Tbsp Fresh Basil, chopped
1 Each (5 Oz) Package Sweet Spring Mix
1/2 Cup Blue or Feta Cheese, crumbled
Salt and Pepper, to taste
Preheat the oven to 200˚F.
In a large bowl, combine the tomatoes, 2 tablespoons extra-virgin olive oil, Kosher salt and black pepper. Toss the tomatoes to blend and evenly coat with the oil and salt and pepper. Lay the tomatoes on a parchment-lined sheet pan and place in the oven. Cook the tomatoes until dried and shrunken by about half, about 6 hours. Remove from the oven and allow to cool before using.
In a medium bowl, combine the balsamic vinegar, honey, shallots, mustard and garlic.
Use a whisk to blend. While whisking the ingredients in the bowl, slowly drizzle the oil a
few drops at a time into the bowl. Once all of the oil has been incorporated into the bowl,
stir the basil into the vinaigrette and season with salt and pepper to taste.
Place the salad greens in a large bowl, and add the oven dried tomatoes, as well as ¼ cup of the vinaigrette over the lettuces and season with salt and pepper. Toss well with salad tongs and divide among four chilled salad plates. Crumble about 2 tablespoons of the cheese over each salad and serve immediately.