Roasted Tomato and Goat Cheese Salad
| Yield: | 4 Servings |
| Categories: | Cheese |
| 2 | lg | Beefsteak tomatoes; (about 12 oz each) |
| Salt and freshly ground black pepper; to | ||
| Aste | ||
| 1/2 | c | Extra-virgin olive oil |
| 3 | tb | Balsamic vinegar |
| 2 | tb | Each chopped fresh thyme, sage, |
| Oregano, and basil | ||
| 12 | oz | Montrachet goat cheese |
| 2 | c | Mixed salad greens |
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