Recipe based on my observation of a menu item from restaurant Buca di Beppo. Don't over-heat the tomatoes. Serve this salad with chopped pieces of baguette. A real crowd pleaser.
|1½ cups||vinegrette of olive oil, red wine vinegar (garlic, etc.)|
|4||Roma tomatoes sliced longitudinally into eighths.|
|1-2 cups||pecans candied with butter and brown sugar|
|½-1 tub||goat cheese (feta; 4-8 oz?)|
1. Prepare pecans by browning in a skillet adding 2 tbsp butter and handful of brown sugar at end. Toss vigorously and pour out on plate when pecans coated.
2. Prepare vinegrette and warm it; add in tomatoes for 60 seconds. Spoon out tomato slices over spinach bed allowing vinegrette to drip liberally onto bed (pour remaining vinegrette if desired over spinach).
3. Toss salad lightly. Squirt with balsamic vinegar and sprinkle pecans and cheese over the whole.