Recipe: Broiled Tomato and Blue Cheese Salad

BROILED TOMATO AND BLUE CHEESE SALAD

"Broiled tomato halves on a lettuce leaf, and the tomatoes are filled with blue cheese."

1 1/4 pounds plum tomatoes, cored and cut in half from top to bottom
1/8 tsp salt
Large pinch ground black pepper
4 oz blue cheese
FOR SERVING:
1 head lettuce, leaves pulled from the core intact
1/4 cup vinaigrette dressing
3 tablespoons chopped fresh chives or parsley (for garnish)

Heat broiler.

Brush a baking sheet with olive oil. Put tomatoes, cut side up on baking sheet. Sprinkle with salt and pepper. Crumble blue cheese into large pieces, flatten them a bit and put the pieces on top of the tomatoes.

Broil 4 minutes until cheese is golden and bubbly. Remove from oven and let tomatoes cool down in pan.

TO SERVE:
Divide lettuce leaves among 4 serving plates. Top each with 3 tomato halves, drizzle with vinaigrette. Garnish with chopped chives or parsley and serve.

Makes 4 servings