Yield: 6 servings
Measure | Ingredient |
---|---|
2 cups | Yellow and red pear tomatoes |
2 bunches | Baby carrots |
½ cup | Olive oil |
\N \N | Salt; to taste |
\N \N | Freshly-ground black pepper; to taste |
½ cup | Balsamic vinegar |
1 teaspoon | Mustard |
\N \N | Baby greens; (mesclin or spinach) |
2 ounces | Maytag blue cheese -; (to 3 oz) |
Toss tomatoes, peeled baby carrots, ¼ cup of oil, salt, and pepper in a bowl. Mix ¼ cup olive oil with 2 tablespoons Balsamic vinegar and mustard together. Reduce remainder of Balsamic vinegar until syrupy consistency.
Lightly dress baby greens. Place greens on plate, pile tomatoes on top with 1 carrot and crumble cheese on top. Finish with drizzle of Balsamic reduction. This recipe yields 6 to 8 servings.
Source: "CHEF DU JOUR - (Show # DJ-9472) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-19-1999 by Joe Comiskey - joecomiskey@..."
Recipe by: Erica Miller
Converted by MM_Buster v2.0l.