Roasted tomato and goat cheese salad

Indulge in the delightful flavors of roasted tomatoes and creamy goat cheese in this exquisite salad. A perfect blend of savory and tangy notes.

Ingredients:

• 2 large Beefsteak tomatoes (about 340g each)
• 1 tablespoon olive oil
• 1 12-ounce log Montrachet goat cheese
• 1/2 cup all purpose unbleached flour
• 2 eggs, beaten
• 1/2 cup bread crumbs combined with 2 tablespoons each chopped fresh thyme, sage, oregano and basil leaves
• Salt and freshly ground pepper to taste
• 2 cups mixed salad greens
• 1/2 cup extra virgin olive oil
• 3 tablespoons balsamic vinegar

Instructions:

1. Preheat the oven to 150 °C. Slice the tomatoes in half, remove the seeds, and sprinkle with salt and pepper. Place the tomatoes on a baking rack over a baking sheet in the preheated oven for about 20 minutes or until the skins easily peel off. Take out the tomatoes from the oven, peel off the skins, and lightly brush the tomato halves with olive oil. Put them back in the oven and roast for another hour or until they turn into a beautiful, golden color. 
2. While the tomatoes are roasting, cut the Montrachet cheese into 12 equal slices. Coat each slice of goat cheese with flour, followed by beaten egg and seasoned bread crumbs. Heat a saute pan with 2 tablespoons of olive oil and quickly cook the cheese slices on both sides until golden brown. Once all the cheese slices are cooked, arrange them on 4 salad plates, alternating between slices of goat cheese and roasted tomato halves. 
3. Mix the remaining olive oil with balsamic vinegar, drizzle the vinaigrette over the salad greens, and serve a portion of salad alongside each plate of tomatoes and cheese.

Summary:

• Calories: 2711 kcal
• Fat: 206 g
• Protein: 95 g
• Carbs: 124 g
• Potassium: 2101 mg
• Magnesium: 192 mg