Recipe: Arugula, Roasted Tomato, and Goat Cheese Salad with Maple-Balsamic Dressing

I think you can work this recipe. The Buca di Bepa recipe is not available on the Internet.

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ARUGULA, ROASTED TOMATO, AND GOAT CHEESE SALAD
Yield: 6 servings (serving size: about 1 1/3 cups salad and 1 teaspoon cheese)
Source: Cooking Light Magazine, August 2005

CL Comments: Use your favorite salad greens for this tasty first course. We liked the spiciness of arugula, but any other greens will work.
Amy's Comments: This went with the maple balsamic pork tenderloin and corn custard. VERY flavorful and quite a nice presentation. I just used regular spring mix greens. Anything with goat cheese is a winner with me! :D I did add a touch more dressing than called for (i think I had more than the required lettuce)

1 cup grape or cherry tomatoes, halved
1/4 cup Maple-Balsamic Dressing, divided
Cooking spray
8 cups loosely packed baby arugula, watercress, or spinach (about 4 ounces)
1/4 cup thinly vertically sliced red onion
2 tablespoons crumbled goat cheese
1/4 teaspoon freshly ground black pepper

Preheat oven to 350 degrees F.

Combine the tomatoes and 2 tablespoons Maple-Balsamic Dressing; toss well to coat. Arrange tomatoes, cut sides up, on a jelly-roll pan coated with cooking spray. Bake at 350 for 30 minutes or until tomatoes soften. Cool completely.

Combine tomatoes, baby arugula, and onion in a large bowl. Drizzle with the remaining 2 tablespoons Maple-Balsamic Dressing; toss gently to coat. Sprinkle evenly with cheese and pepper.

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MAPLE-BALSAMIC DRESSING
Yield: About 1 cup (serving size: 1 tablespoon)
Source: Cooking Light Magazine, August 2005

1/2 cup tomato juice
1/3 cup balsamic vinegar
1/4 cup maple syrup
1 tablespoon minced fresh rosemary
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 garlic cloves, minced
2 1/2 tablespoons extravirgin olive oil

Combine all ingredients except oil, stirring well. Gradually add oil, stirring constantly with a whisk until well combined.

Note: Refrigerate dressing in an airtight container for up to five days; stir well before using.

CL Comments: The sweet, tangy dressing is ideal for peppery greens, such as arugula, or bitter greens like radicchio or endive. It also complements rich meats, such as pork or dark-meat chicken. This recipe also goes with Arugula, Roasted Tomato, and Goat Cheese Salad.