Title: Local Summer Tomato Salad
Categories: Dujour07
Yield: 6 servings

2 c Yellow and red pear tomatoes
2 bn Baby carrots
1/2 c Olive oil
Salt; to taste
Freshly-ground black pepper;
-to taste
1/2 c Balsamic vinegar
1 ts Mustard
Baby greens; (mesclin or
-spinach)
2 oz Maytag blue cheese -; (to 3
-oz)

Toss tomatoes, peeled baby carrots, 1/4 cup of oil, salt, and pepper in a
bowl. Mix 1/4 cup olive oil with 2 tablespoons Balsamic vinegar and mustard
together. Reduce remainder of Balsamic vinegar until syrupy consistency.
Lightly dress baby greens. Place greens on plate, pile tomatoes on top with
1 carrot and crumble cheese on top. Finish with drizzle of Balsamic
reduction. This recipe yields 6 to 8 servings.

Source: "CHEF DU JOUR - (Show # DJ-9472) - from the TV FOOD NETWORK"
S(Formatted for MC5): "07-19-1999 by Joe Comiskey -
joecomiskey@netzero.net"

Recipe by: Erica Miller

Converted by MM_Buster v2.0l.