Title: Roasted tomato & goat cheese salad
 Categories: Cheese, Cooking liv
      Yield: 4 Servings
 
 
        2 lg beefsteak tomatoes -- (about
       12 oz each)
  :          Salt and freshly ground
  :          black pepper -- to
  :          taste
      1/2 c  extra-virgin olive oil
        3 TB balsamic vinegar
        2 TB each chopped fresh thyme,
  :          sage,
  :          oregano, and basil
       12 oz log Montrachet goat cheese
        2 c  mixed salad greens
  
  Preheat the oven to 300 degrees F. Halve and seed the tomatoes and
  season with salt and pepper. Lay the tomatoes on a baking rack set
  over a cookie sheet in oven for 20 minutes, or until the skins slip
  off easily. Meanwhile, combine the oil, vinegar, and chopped herbs.
  Remove the tomatoes from the oven, slip off their skins, and brush
  the tomato halves lightly with this vinaigrette. Return the tomatoes
  to the oven to roast 1 hour more.
  
  Meanwhile, slice the Montrachet log into 12 equal-size disks. Brush
  each disk with the vinaigrette. Remove the tomatoes from the oven and
  divide them among 4 salad plates, alternating slices of goat cheese
  and roasted tomato halves.
  
  Toss the greens with the remaining vinaigrette and place 1/2 cup
  alongside each serving of tomatoes and cheese.
  
  Yield: 4 servings