Roasting shallots and tomatoes gives them a really sweet flavor that pairs perfectly with tangy goat cheese.
Plus: F&W's Cheese Guide
8 small shallots, quartered
1 1/2 cups grape tomatoes (8 ounces)
2 1/2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 cup pumpernickel bread cubes (1/2-inch)
1 tablespoon mayonnaise
1 tablespoon sherry vinegar
1/2 teaspoon Dijon mustard
2 romaine hearts, cut crosswise into 1/2-inch ribbons
3 ounces goat cheese, crumbled
How to Make It
Preheat the oven to 350°. In a medium baking dish, toss the shallots with the tomatoes and 1 tablespoon of the olive oil and season with salt and pepper. Roast for about 45 minutes, until tender and lightly browned. Let cool.
Meanwhile, spread the pumpernickel cubes in a pie plate and toast for about 10 minutes, until crisp. Let cool.
In a small bowl, whisk the remaining 1 1/2 tablespoons of olive oil with the mayonnaise, sherry vinegar and mustard and season with salt and pepper.
In a large bowl, toss the shallots and tomatoes, toasted pumpernickel croutons and romaine with the dressing until coated. Add the goat cheese and toss gently. Mound the salad on plates and serve.
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