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Roasting shallots and tomatoes gives them a really sweet flavor that pairs perfectly with tangy goat cheese.Plus: F&W's Cheese Guide

June 2013

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Recipe Summary

active:
20 mins
total:
1 hr 20 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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