Can be prepared in 45 minutes or less.

　　

Ingredients

Makes 2 Servings

　　5 plum tomatoes, each cut lengthwise into 4 slices

　　1/4 pound haricots verts (thin French green beans) or small green beans, trimmed

　　2 tablespoons fresh orange juice

　　1/4 teaspoon fresh lemon juice, or to taste

　　1/4 teaspoon freshly grated orange zest

　　a heaping 1/4 teaspoon Dijon mustard

　　1 tablespoon olive oil

　　1 teaspoon minced shallot

　　1 cup mixed baby salad greens

　　

Step 1

Preheat oven to 450° F. and lightly grease a baking sheet.

　　

Step 2

Arrange tomatoes in one layer on baking sheet and season with salt and pepper. Roast tomatoes in middle of oven 15 minutes, or until edges are browned, and cool.

　　

Step 3

While tomatoes are roasting cook beans in salted boiling water 3 minutes, or until crisp-tender. In a colander drain beans and rinse under cold water until cool. Drain beans and pat dry.

　　

Step 4

In a bowl whisk together juices, zest, mustard, oil, shallot, and salt and pepper to taste.

　　

Step 5

Arrange tomatoes, overlapping them, on 2 plates and mound mixed baby salad greens and beans on top. Drizzle salads with vinaigrette. Serves 2 as a first course or side dish.