Grilled Green Bean & Smoked Tomato Salad

By á-830

Ingredients

• For Smoked Tomatoes:
• 1 tbsp olive oil
• 1 pinch dried oregano
• 1 pinch dried thyme
• 1/8 tsp California garlic pepper
• 2 plum tomatoes, quarter lengthwise
• For Honey Dijon Vinaigrette:
• 2 tbsp honey
• 2 tbsp rice wine vinegar
• 2 tbsp Dijon mustard
• 1 tbsp sugar
• 3/8 tsp California garlic pepper
• 3 tbsp extra virgin olive oil
• 3 tbsp vegetable oil
• For Salad:
• Salt
• 1 pound green beans
• Ground black pepper
• 2 tsp olive oil
• 1/2 cup thin;y sliced red onion
• 8 ounces Gorgonzola cheese, crumbled

Preparation

Step 1

To prepare smoked tomatoes: In a small bowl, stir together olive oil, oregano, thyme and garlic pepper; add tomato wedges and toss to coat well. Place in a smoker over hickory chips and smoke until tomatoes begin to soften. Set tomatoes aside.

To prepare vinaigrette: in a blender, combine honey, vinegar, mustard, sugar, and garlic pepper; pulse until well mixed. Combine olive oil and vegetable oil in a 1 cup measuring cup with a spout. With blender running, gradually add oil through hold in lid. Yields about 10 tablespoons.

To prepare salad: Prepare a medium hot dire in the grill or use a grill pan. Bring a large pot of salt water to a boil. Add green beans; cook just until crisp-tender. Drain well. Toss with salt and pepper to taste and just enough olive oil to coat lightly. Place beans on a hot grill; leave just long enough to make grill marks and to introduce a grilled flavor. Let beans cool completely.

Toss cooled beans with red onion and 1/2 cup vinaigrette or to taste. Just before serving toss with Gorgonzola; garnish with smoked tomatoes.