Warm Salad with Roasted Tomato

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat oven to 400 ºF. Place entire unpeeled tomatoes, shallots and garlic head on a baking sheet and roast for 40 minutes.

Step 2

2. In the meantime, make the vinaigrette by whisking together olive oil, vinegar and Yondu. Roughly chop almonds and reserve.

Step 3

3. In a big bowl combine frisee with olives and almonds. Add roasted tomatoes, onion and garlic to the bowl. (Squeeze and use your hands to remove all the skin/peel)

Step 4

4. Season with vinaigrette and toss all together thoroughly. Serve while still warm with a sprinkle of black pepper on top.