My next couple of posts will feature dishes that I served for Rob and my Valentine’s Day dinner.  We stayed in and cooked since restaurants on Valentine’s day are just ridiculous.  This salad would work great for any party or summer BBQ.

2 pints red or yellow cherry tomatoes

Olive oil for drizzling

Salt and freshly ground pepper

Leaves from 6 thyme sprigs

1 bag (10 oz) washed arugula

3 Belgian endives, thickly sliced

DRESSING

1/2 shallot, finely chopped

1 tablespoon Dijon mustard

Juice of 1 lemon

1/3 cup olive oil

Preheat the oven to 450 degrees.  Spread the tomatoes on a rimmed baking sheet lined with foil, and drizzle with olive oil.  Season with salt, pepper, and thyme; toss gently to coat.

Roast the tomatoes for 15 minutes, or until almost bursting.  Remove from the oven and let cool.

While the tomatoes are roasting, prepare the dressing: In a small bowl, combine the shallot, mustard, and lemon juice, and add a little salt and pepper.  Whisk in the olive oil in a steady slow stream.

In a salad bowl, combine the arugula, endives and roasted tomatoes.  Add the dressing and toss gently.  If you’re a cheese person (neither Rob nor I can eat it) add 6 oz of Gorgonzola or another blue cheese at this step.

I will admit that I didn’t prep for this dinner the way I should have and I had to cook the tomatoes for about 20-25 minutes at 350 degrees.  It still turned out good but I’m curious what it would be like if I had done it the way it was supposed to be done!  I’ll probably try this salad again with spinach to see how it goes.  Happy cooking!