Cherry Tomato And Shallot Salad With Blue Cheese Crumbles Recipes

CHERRY TOMATO SALAD WITH BLUE CHEESE

Steps:

• Toss tomatoes, 1/4 teaspoon salt, and sugar in medium bowl; let stand for 30 minutes. Transfer tomatoes to salad spinner and spin until seeds and excess liquid have been removed, 45 to 60 seconds. Return tomatoes to bowl and set aside.
• Strain tomato liquid through fine-mesh strainer into liquid measuring cup. Bring 1/2 cup tomato liquid (discard any extra), shallot(or green onions), vinegar, mustard, and honey to simmer in small saucepan over medium heat. Simmer until reduced to 3 tablespoons, 8 to 10 minutes. Remove pan from heat and cool mixture to room temperature, about 5 minutes. Whisk in oil and black pepper to taste until combined. Taste and season with up to 1/8 teaspoon table salt.
• Add pecans,blue cheese, and dressing to bowl with tomatoes; gently toss and serve.

BLUE CHEESE AND TOMATO SALAD

Steps:

• In a large bowl, whisk together the oil, yogurt, Worcestershire and salt and pepper, to taste. Stir in the blue cheese; and add a little water if it's too thick, until desired consistency. Cover and refrigerate at least 1 hour before serving.
• To serve arrange the tomatoes on serving plates and season with salt and pepper, to taste. Top with creamy dressing and enjoy!

CHERRY TOMATO AND BLUE CHEESE SALAD

Steps:

• Put tomatoes, blue cheese and chives in a large salad plate or bowl. Drizzle with olive oil, sprinkle with salt and pepper and very gently toss.

TOMATO AND SHALLOT SALAD

Steps:

• Combine the ingredients in a medium bowl and mix well. Cover and refrigerate at least 1 hour and up to 4 hours to allow the flavors to meld. Before serving, give the salad another good toss and adjust seasonings to taste.