Roasting the tomatoes and shallots gives this colorful dressing a slight smoky flavor. Adding a touch of smoked paprika gives it an additional pop of flavor.
Ingredients
- 3 medium plum tomatoes, halved
- 2 peeled shallots, quartered
- ¼ tsp smoked paprika
- Salt and pepper to taste
- Extra-virgin olive oil for lightly coating the vegetables
- ¼ cup sherry or white wine vinegar
- 1 tsp Dijon mustard
- ½ cup extra-virgin olive oil
- 2 heads of butter lettuce like Bibb, Boston or little gem
- 2 large heirloom tomatoes, thinly sliced
- 4 pieces cooked bacon, crumbled
- 4 ounces goat cheese, crumbled
- 1 avocado, peeled and sliced
Instructions
Preheat oven to 400 degrees. Line a baking sheet pan with foil or parchment paper and spray lightly with nonstick food spray. Place shallot and tomatoes in a bowl and toss with just enough olive oil to coat. Season lightly with salt and pepper. Place on prepared pan and roast until softened, about 12 to 15 minutes. Let cool slightly then place in a food processor or blender.
Add the vinegar, mustard and smoked paprika. Pulse to blend. With blender or processor on, drizzle the remaining ½ cup olive oil through the feed tube.
Divide lettuce on serving plates. Scatter tomatoes around the lettuce. Top with crumbled bacon and goat cheese. Drizzle with the roasted tomato and shallot dressing. Garnish with avocado slices.
