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For the dressing:
2 T evoo
2 t red wine vinegar
1/2 t Dijon
salt & pepper to taste
2 pints of cherry or grape tomatoes, halved lengthwise
2 t evoo
salt & pepper to taste
8 cups of baby lettuce
6 oz mozzarella cheese, shredded
Toss tomatoes with evoo and S&P. Roast cut side up until shriveled.
For the dressing, whisk the 1st 3 dressing ingredients; season with S&P.
Rub the bottom & sides of a salad bowl with cut side of garlic. Add lettuce, tomatoes, mozzarella and dressing. Gently toss to combine.
Serves 4-6.
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