Recipe By : Gourmet, April 1997
Serving Size : 2 Preparation Time :0:00
Categories : Beans & Peas Gourmet Magazine
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 Plum tomatoes -- ea cut lengthwise
- into 4 slices
1/4 lb Haricots verts or small green
- beans -- trimmed
2 tb Fresh orange juice
1/4 ts Fresh lemon juice -- or to taste
1/4 ts Orange zest -- freshly grated
1/4 ts Dijon mustard -- or to taste
1 tb Olive oil
1 ts Shallot -- minced
1 c Mixed baby salad greens
Preheat oven to 450 F and lightly grease a baking sheet.
Arrange tomatoes in one layer on baking sheet and season with salt
and pepper. Roast tomatoes in middle of oven 15 minutes, or until
edges are browned, and cool.
While tomatoes are roasting cook beans in salted boiling water
3 minutes, or until crisp-tender. In a colander drain beans and rinse
under cold water until cool. Drain beans and pat dry.
In a bowl whisk together juices, zest, mustard, oil, shallot, and
salt, and pepper to taste.
Arrange tomatoes, overlapping them, on 2 plates and mound mixed baby
salad greens and beans on top. Drizzle salads with vinaigrette.
Serves 2 as a first course or side dish.
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