Feta and Slow-Roasted Tomato Salad with French Green Beans

Ingredients

• 12 cherrys tomatoes
• salt and black pepper to taste
• 0.25 cups olive oil
• 1 bay leaf , crumbled
• 0.25 cups pine nuts
• 0.67 pounds thin green beans , trimmed
• 1 package arugula leaves , 5 ounce
• 6 freshs basil leaves , torn into pieces
• 1 tablespoon red wine vinegar
• 2 tablespoons whole-grain mustard
• 2 cloves garlic , minced
• 0.5 teaspoons honey
• 0.25 cups olive oil
• 6 ounces crumbled feta cheese

Instructions

1. 1

   Preheat an oven to 225 degrees F (110 degrees C).

2. 2

   Slice the cherry tomatoes in half, and arrange them, cut sides up, on a baking sheet. Sprinkle them with salt, pepper, and the bay leaf; drizzle with 1/4 cup olive oil.

3. 3

   Bake the tomatoes until they are shriveled and dry on the outside, but a little moist inside, about 2 hours.

4. 4

   Toast the pine nuts in a small pan over medium-low heat, gently shaking the pan as they toast, until beginning brown and fragrant, 2 to 3 minutes; set aside.

5. 5

   Bring a saucepan of water to a boil; cook the green beans in the boiling water until bright green but still crisp, about 3 minutes. Drain and rinse immediately with cold water.

6. 6

   Combine the roasted tomatoes, toasted pine nuts, green beans, arugula, and basil in a salad bowl. Whisk together the red wine vinegar, mustard, garlic, honey, and 1/4 cup olive oil in a bowl, and pour the dressing over the salad. Stir in the crumbled feta cheese just before serving.