This salad will do you proud: bright green spinach, red and yellow roasted cherry tomatoes, topped with restaurant-style shallot and mustard dressing. It’s colorful and rich (and healthy, not that that’s the point). You’ll always go home with an empty bowl.
SERVES: 6
INGREDIENTS:
SALAD
- 2 pints red or yellow cherry tomatoes
- Olive oil for drizzling
- Salt and freshly ground pepper
- Leaves from 6 thyme sprigs
- 1 bag (around 10 ounces) washed baby spinach or arugula, torn into bite-size pieces
- 3 Belgian endives, thickly sliced
- 6 ounces Gorgonzola or other blue cheese
DRESSING
- ½ shallot, finely chopped
- 1 tablespoon Dijon mustard
- Juice of 1 lemon
- ⅓ cup olive oil
INSTRUCTIONS
- Preheat the oven to 450°F. Spread the tomatoes on a rimmed baking sheet lined with foil, and drizzle with olive oil. Season with salt, pepper, and thyme; toss the tomatoes gently to coat.
- Roast the tomatoes for 15 minutes, or until almost bursting. (Check carefully during the last 5 minutes to avoid bursting; if any do burst, remove them from the pan with a slotted spoon.) Remove from the oven and let cool.
- While the tomatoes are roasting, prepare the dressing: In a small bowl, combine the shallot, mustard, and lemon juice, and add a little salt and pepper. Whisk in ⅓ cup olive oil in a slow, steady stream.
- In a salad bowl, combine the spinach, endives, and roasted tomatoes. Crumble the cheese over the salad and add the mustard-lemon dressing. Toss gently.
