Florida Vegetable Recipe

(Photo below)

Vegetable-6023

Ingredients
2	tomatoes, quartered
6	shallots, peeled and cut into fourths
1 tablespoon	olive oil
8 cups	mixed lettuce greens
2	tangerines, cut into segments
4 ounces	blue cheese, sliced
1 cup	toasted pecans
1 cup	tangerine vinaigrette

Preparation
Preheat oven to 450 degrees F. Coat peeled shallots with olive oil and place in a baking dish. Roast until shallots are soft and brown color has been achieved, about 15-20 minutes. Remove from oven and cool. Toss remaining ingredients with dressing and roasted shallots. Serve immediately. Yield 4 large salads

Citrus Vinaigrette
1/4 cup	tangerine juice
3 tablespoons	Balsamic vinegar
1 teaspoon	Dijon mustard
1/2 cup	olive oil
	salt and black pepper to taste

Preparation
Combine first 3 ingredients in a bowl and slowly whisk in oil. Season with salt and pepper. Yield 1 cup

Tomato and Field Greens Salad with Citrus Vinaigrette

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