Green Bean and Roasted Tomato Salad

1. 1

   Preheat oven to 450 F. and lightly grease a baking sheet.

2. 2

   Arrange tomatoes in one layer on baking sheet and season with salt and pepper.

3. 3

   Roast tomatoes in middle of oven 15 minutes, or until edges are browned, and cool.

4. 4

   While tomatoes are roasting cook beans in salted boiling water 3 minutes, or until crisp-tender.

5. 5

   In a colander drain beans and rinse under cold water until cool.

6. 6

   Drain beans and pat dry.

7. 7

   In a bowl whisk together juices, zest, mustard, oil, shallot, and salt and pepper to taste.

8. 8

   Arrange tomatoes, overlapping them, on 2 plates and mound mixed baby salad greens and beans on top.

9. 9

   Drizzle salads with vinaigrette.

* Per serving · 4 servings · Values may vary.

No additional tips available.