Roasted tomato and goat cheese salad

 
                    ROASTED TOMATO AND GOAT CHEESE SALAD
 
 Recipe By     : COOKING LIVE SHOW #CL8727
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Cheese                           Cooking Live
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      large         beefsteak tomatoes -- (about 12 oz each)
                         Salt and freshly ground black pepper -- to 
 taste
      1/2  cup           extra-virgin olive oil
    3      tablespoons   balsamic vinegar
    2      tablespoons   each chopped fresh thyme, sage,
                         oregano, and basil
    1      log           Montrachet goat cheese -- 12 ounces
    2      cups          mixed salad greens
 
 
 Preheat the oven to 300 degrees F. Halve and seed the tomatoes 
 and season with salt and pepper. Lay the tomatoes on a baking rack 
 set over a cookie sheet in oven for 20 minutes, or until the skins 
 slip 
 off easily. Meanwhile, combine the oil, vinegar, and chopped herbs. 
 Remove the tomatoes from the oven, slip off their skins, and brush 
 the tomato halves lightly with this vinaigrette. Return the tomatoes 
 to 
 the oven to roast 1 hour more.
 
 Meanwhile, slice the Montrachet log into 12 equal-size disks. Brush 
 each disk with the vinaigrette. Remove the tomatoes from the oven 
 and divide them among 4 salad plates, alternating slices of goat 
 cheese and roasted tomato halves.
 
 Toss the greens with the remaining vinaigrette and place 1/2 cup 
 alongside each serving of tomatoes and cheese.
 
 Yield: 4 servings
 
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