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Roasted Tomato Vinaigrette Salad

Prep Time:30 Minutes
Cook Time:10 Minutes

Nutritional Information

A fresh delicious Salad.


  • 6 ounces cherry tomatoes for vinaigrette
  • 2 ea. shallot
  • 1/3 cup canola or olive oil
  • 2 tablespoons Malt Vinegar
  • 2 teaspoons Dijon Mustard
  • 2.5 ounces crumbled Blue cheese
  • 1/3 cup Extra Virgin olive oil
  • Salt and Pepper
  • .5 cup Pine Nuts
  • 1 tablespoon olive oil for nuts
  • 1.5 teaspoon chile powder
  • 4 ounces bacon diced
  • 4 ounces butter lettuce
  • 4 ounces mixed greens
  • .5 .5 ea Red onion thinly sliced, pickled
  • 20 cherry tomatoes halved


  • 1. Grill tomatoes and then roast on a rimmed baking sheet for about 30 minutes, until softened and browned in spots. Transfer to a blender and let cool completely. Add the vinegar and mustard and puree until nearly smooth. Add the blue cheese and puree until smooth. With the machine on, gradually add the canola oil and olive oil until incorporated. Season the vinaigrette with salt and pepper. On a pie plate, toss the pine nuts with 1 tablespoon of olive oil and the chile powder and season with salt and pepper. Bake for about 10 minutes, until lightly browned; let cool. In a skillet, cook the bacon over moderate heat, stirring, until browned and crisp, about 7 minutes. Transfer to paper towels to drain. Toss Lettuce in vinaigrette and serve with remaining ingredients.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828