Swiss Cheese Crisp with Mixed Greens

1. 1

   Preheat the broiler.

2. 2

   Set the tomatoes, cut side down, on a nonstick baking sheet and broil for 5 minutes.

3. 3

   Remove the tomato skins and broil for another 2 minutes, or until just browned.

4. 4

   Turn cut side up and broil for about 4 minutes, or until blackened.

5. 5

   Transfer the tomatoes with any pan juices to a food processor and pulse until coarsely chopped.

6. 6

   Add the shallots, balsamic vinegar and mustard.

7. 7

   Season with salt and pepper and process until smooth.

8. 8

   Transfer to a bowl.

9. 9

   In a small bowl, toss the Gruyere and Parmesan cheeses with 1/8 teaspoon each salt and pepper.

10. 10

    Sprinkle in an even layer in a large nonstick skillet to form an 8-inch disk.

11. 11

    Cook over moderate heat, spooning off the fat, until lightly browned, about 4 minutes.

12. 12

    Using a spatula, carefully lift the crisp onto a paper towel-lined cookie sheet and blot dry.

13. 13

    Stir the chives into the dressing.

14. 14

    Toss the greens with 6 tablespoons of the dressing; reserve the remaining dressing for another salad.

15. 15

    Arrange the salad on 4 plates and crumble the cheese crisp on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.