*  Exported from  MasterCook  *
 
                    Green Bean And Roasted Tomato Salad
 
 Recipe By     : Gourmet April 1997
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Beans & Peas                     Gourmet Magazine
                 Salads & Salad Dressings         To Post
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5                    plum tomatoes -- each cut lengthwise
                         -- into 4 slices
      1/4  pound         haricots verts -- or small green
                         -- beans, trimmed
    2      tablespoons   fresh orange juice
      1/4  teaspoon      fresh lemon juice -- or to taste
      1/4  teaspoon      freshly grated orange zest
      1/4  teaspoon      dijon mustard -- or to taste
    1      tablespoon    olive oil
    1      teaspoon      minced shallot
    1      cup           mixed baby salad greens
 
 Preheat oven to 450ø 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 c
 ool.
 
 While tomatoes are roasting cook beans in salted boiling water 3 minutes, or un
 til crisp-tender.  In a colander drain beans and rinse under cold water until c
 ool.  Drain beans and pat dry.
 
 In a bowl whisk together juices, zest, mustard, oil, shallot, and salt and pepp
 er to taste.
 
 Arrange tomatoes, overlapping them, on 2 plates and mound mixed baby salad gree
 ns and beans on top.  Drizzle salads with vinaigrette.  Serves 2 as a first cou
 rse or side dish.
 
  MC formatted by Barb at Possum Kingdom using MC Buster & SNT
 
 Converted by MC_Buster.
 
 
 
                    - - - - - - - - - - - - - - - - - -