INGREDIENTS:4 Tbsp. grapeseed or olive oil, divided
1 ½ Tbsp. red wine vinegar
2 Tbsp. minced shallot
3/4 tsp. salt
¼ tsp. black pepper
4 fully ripened fresh Florida tomatoes, halved
1 medium sweet onion, cut in ¼-inch slices
8 oz. French green beans (haricots verts), lightly cooked
½ cup Roquefort cheese, crumbled
as needed, mâche greens DIRECTIONS:In a large bowl, combine 3 Tbsp. of the oil, vinegar, shallot, salt and pepper. Add tomatoes; turn to coat. Marinate at room temperature, about 1 hour. Prepare grill or preheat broiler. Brush onion with remaining 1 Tbsp oil; place on a grill rack or sheet pan. Grill or broil 6 inches from heat source, until crisp-tender, about 3 minutes.
To serve: Arrange 2 tomato halves on each plate. Divide beans in 4 small bunches, inserting ends into onion rings. Drape beans over tomatoes. Spoon remaining dressing over beans. Garnish with remaining onion rings and crumbled cheese, dividing evenly. Serve with a mound of mâche. SERVINGS:4 appetizer salads From:Chef David Ruggerio, Brasserie Bit, New York City PHOTO CREDIT:Photo Credit: FLORIDA TOMATO COMMITTEE
