Tomato Salad with Balsamic Vinaigrette and Roasted Garlic
Salad with parmesan cheese, onions and tomatoes.
1 1/2 oz.
Regina ® Balsamic Vinegar
whole medium garlic cloves (peeled)
whole green onions (sliced diagonal)
whole medium sized plum tomatoes
Baby Greens (washed and dried)
Parmesan cheese (per salad)
For dressing, mix first five ingredients; set aside. For roasted garlic, mix oil and garlic cloves, wrap loosely in aluminum foil, roast in 325°F oven about 25 minutes until golden brown. Cool, slice thin, add in dressing. For salad, score skin on bottom of tomatoes, remove stem scar, blanch 15 to 20 seconds in boiling water, plunge in ice water, peel skins. Cut each tomato in 16 wedges, cut out seeds, add to 1/2 dressing along with scallions; mix and marinate 30 minutes. Toss greens with remaining dressing and arrange on 6 chilled plates. Arrange tomatoes and scallions in center of salad, top with Parmesan peelings and a few grates of black pepper.