Can be prepared in 45 minutes or less.
Recipe information
Yield
Makes 2 Servings
Ingredients
5 plum tomatoes, each cut lengthwise into 4 slices
1/4 pound haricots verts (thin French green beans) or small green beans, trimmed
2 tablespoons fresh orange juice
1/4 teaspoon fresh lemon juice, or to taste
1/4 teaspoon freshly grated orange zest
a heaping 1/4 teaspoon Dijon mustard
1 tablespoon olive oil
1 teaspoon minced shallot
1 cup mixed baby salad greens
Preparation
Step 1
Preheat oven to 450° F. and lightly grease a baking sheet.
Step 2
Arrange tomatoes in one layer on baking sheet and season with salt and pepper. Roast tomatoes in middle of oven 15 minutes, or until edges are browned, and cool.
Step 3
While tomatoes are roasting cook beans in salted boiling water 3 minutes, or until crisp-tender. In a colander drain beans and rinse under cold water until cool. Drain beans and pat dry.
Step 4
In a bowl whisk together juices, zest, mustard, oil, shallot, and salt and pepper to taste.
Step 5
Arrange tomatoes, overlapping them, on 2 plates and mound mixed baby salad greens and beans on top. Drizzle salads with vinaigrette. Serves 2 as a first course or side dish.
