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Charred Golden and Red Cherry Tomatoes with Cypress Grove Goat Cheese over Coke Farms Little Gem Lettuce with Dill Vinaigrette

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Ingredients
  

  • 18 approximately 1 1/2 pints golden cherry tomatoes, cut in half
  • 1/4 cup fresh oregano chopped
  • 1/4 cup extra virgin olive oil divided
  • 2 cucumbers peeled, seeded and sliced on the bias
  • 8 heads Little Gem lettuce washed and leaves torn by hand
  • 1 cup goat cheese grated

Dill Vinaigrette

  • 1/3 cup fresh chopped dill
  • 1/4 cup sherry wine vinegar
  • 1 shallot chopped fine
  • 4 ounces extra virgin olive oil
  • Kosher salt and fresh ground black pepper

Instructions
 

  • Toss the cherry tomatoes with the oregano and half of the olive oil. Season with kosher salt and fresh ground pepper.
  • Heat the remaining olive oil in a large sauté pan until it shimmers. Place the tomatoes in the pan cut side down. Leave tomatoes on the heat until a dark char is achieved. Remove from the pan and hold in a plate with the char side up.

For the Dill Vinaigrette:

  • Place dill, vinegar and shallot in a nonreactive bowl. Drizzle oil into the bowl while whisking until all is incorporated. Add salt and pepper as needed.

To serve:

  • Toss the lettuce with the dressing and divide onto 8 plates. Place the tomatoes and cucumbers on top of the greens and then top with the goat cheese. Serve immediately.