As today is the third Friday in Lent – for today’s meatless dish I’ve made a scrumptious Roasted Tomato Salad…The flavors of this salad combined with the Honey Dijon Vinaigrette is so good that I usually serve myself a second helping…and wish I could take even more!
Roasted Tomato Salad with Toasted Pecans & Ricotta Salata
3 large Roma tomatoes
1-2 tablespoons extra virgin olive oil
1 teaspoon dried thyme leaves
1/2 teaspoon salt
fresh ground pepper
Ricotta Salata sheep’s milk cheese
1/2 cup Pecans
6 cups Mixed Salad Greens
1 teaspoon honey
1 teaspoon Dijon mustard
1 teaspoon Balsamic vinegar
3 tablespoons extra virgin olive oil
dash salt & fresh ground pepper
Heat oven to 400 °F. Slice tomatoes into relatively thick rounds. Layer on a greased baking dish and brush with olive oil. Season with thyme, salt and pepper. Place tomatoes in heated oven. Roast 30 minutes. Meanwhile, dice Ricotta Salata cheese into cubes (~1/2 cup).
Toast the pecans: layer pecans in a small skillet and heat on high; tossing gently, heat until toasted.
Prepare the Honey Dijon Vinaigrette: In a small jar combine the honey, Dijon, balsamic vinegar, extra virgin olive oil, salt & pepper. Put a lid on the jar and shake vigorously.
To serve: Layer the mixed salad greens on salad plates. Top with roasted tomatoes, toasted pecans, diced Ricotta Salata and Honey Dijon Vinaigrette.