Local summer tomato salad

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

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