PLEASE-A-CROWD SALAD

Please-a-Crowd Salad image

Provided by Martha Stewart

Number Of Ingredients 12

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1 (10-ounce) bag baby spinach or arugula, torn into bite-size pieces
3 Belgian endives, thickly sliced crosswise
6 ounces blue cheese, preferably Gorgonzola
1/2 shallot, finely chopped
1 tablespoon Dijon mustard
Juice of 1 lemon
Coarse salt and freshly ground pepper
1/3 cup olive oil
4 cups red or yellow cherry tomatoes
Olive oil, for drizzling
6 sprigs fresh thyme, picked
Coarse salt and freshly ground pepper

Steps:

Roast the tomatoes: Preheat oven to 450 degrees.
Spread tomatoes on a rimmed baking sheet; drizzle with olive oil and sprinkle with thyme leaves. Season with salt and pepper and toss to combine. Transfer to oven and roast until tomatoes are almost bursting, about 15 minutes. If tomatoes burst while cooking, remove from baking sheet with a slotted spoon. Remove tomatoes from oven and let cool.
Make the dressing: Meanwhile, in a small bowl, whisk together shallot, mustard, and lemon juice; season with salt and pepper. Slowly whisk in olive oil until emulsified. Set aside.
Make the salad: Place spinach, endive, and roasted tomatoes in a large serving bowl and toss to combine. Crumble cheese over salad and drizzle with reserved dressing. Gently toss and serve.