Arugula Salad with Roasted Tomatoes & Pine Nuts
1/2 head romaine lettuce
6 oz baby arugula
30 grape tomatoes
4 thin slices vidalia onion
16 thin slices cucumber (peeled)
1/4 C toasted pine nuts
vinaigrette: 2 T balsamic vinegar, 5 T olive oil, 2 T dijon mustard, 1 T chopped fresh tarragon, salt, hot sauce to taste: whisk together, add a small amount of water if it's too thick
1 additional T minced tarragon
Remove outer leaves and tear romaine into bite-sized pieces. Toss with baby arugula. Slice 30 grape tomatoes in half, toss in olive oil and roast about 30 minutes on a baking sheet in 325º oven. Tomatoes should look desiccated but not totally dry. Salt to taste.
Toss greens with dressing, then lay on onions, cucumbers and tomatoes. Scatter on pine nuts and additional minced tarragon.
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