I love this salad. The only planning this salad requires is roasting the tomatoes. I think it is easy to roast them ahead of time, if necessary, and warming them up at the last minute if needed. After that I fluff up my arugula and goat cheese in the salad bowl, make the dressing from the pan drippings and we are set to eat. The tomato pan drippings in the dressing really are a revelation. It makes it so naturally sweet with an extra hit of tomato flavor. We love how sweet tomatoes and dressing play off the peppery arugula.
200 g baby aragula
200 g soft goat cheese
250 g grape tomatoes (halved)
1/2 tsp kosher salt
1 tsp. red whine vinegar
1 pinch sugar
2 tsp olive oil
1 tsp lemon juice
2 tsp fresh mint
1. Preheat the oven to 200 degrees C.
2. Line a rimmed baking sheet with parchment paper and spread the tomatoes on it. Toss them with the half the olive oil and half the salt and a pinch of pepper. Roast for about 25 minutes.
3. Pour off the tomato pan drippings into a bowl and whisk in the vinegar, remaining salt, sugar and lemon juice. Whisk well. Then whisk in the remaining olive oil.
4. Place the arugula in a salad bowl and add the roasted tomatoes nad goat cheese. Toss with the vinaigrette and serve!