2 cups Cut 'N Clean Greens Curly Spinach
1 bunch red leaf lettuce, torn, washed and spun dry
1 red onion, thinly sliced
6 Baby Roma tomatoes
1 cup goat cheese
3 tablespoons extra virgin olive oil
2 teaspoons chopped flat leaf parsley
2 teaspoons freshly chopped basil
1/4 cup Italian breadcrumbs
Freshly ground black pepper, to taste
1/4 cup Italian red wine vinegar
2 teaspoons freshly chopped flat leaf parsley
1/4 teaspoon oregano
1/2 teaspoon Italian seasoning
1/2 teaspoon freshly chopped garlic
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
3/4 cup extra virgin olive oil
Garnish: 1/2 cup toasted pine nuts
Place spinach, washed lettuce and sliced onion in a salad bowl. Cover with a damp cloth and chill.
Halve the tomatoes and scoop out the center into a bowl. Place the halved tomatoes on a baking sheet, cut side up. Mix the goat cheese with the next 6 ingredients (olive oil through black pepper) and stuff each tomato half with mixture. Use tomatoes cold or broil until golden and bubbly.
Place wine vinegar in a medium glass bowl. Add all seasonings (parsley through black pepper) and whisk together. While whisking, drizzle in the oil until emulsified. If you’re in a hurry, simply shake to combine in a cruet.
Toss salad with desired quantity of dressing. Top with cold or baked stuffed tomatoes and garnish salad with toasted pine nuts. Drizzle a bit of dressing over tomatoes.
Recipe courtesy of Faith Alahverdian, Executive Chef and Director for the ShopRite Culinary Workshops.