Fresh Greens with Roasted Heirloom Cherry Tomatoes
Toss tomatoes with diced garlic and olive oil. Place on a baking sheet lined with parchment. Bake at 400 until skins begin to blister. Cool and toss into salad bowl.
For the dressing:
Equal parts olive oil and white balsamic vinegar add a little honey and Dijon mustard. Add diced garlic. Mix well.
For salad ideas, toss in crumbled hot smoked salmon, asiago cheese and lots of fresh black pepper.
