Cheesy Tomato Salad

[Guest guest]

CHEESY TOMATO SALAD

 

1 cup shredded Jarlsberg cheese

2 tbs chopped toasted walnuts

2 tbs chopped dill

1/4 cup olive oil

1 tbs red wine vinegar

4 small tomatoes, quartered

1 small English cucumber, sliced

10 oz bag baby spinach

 

Heat oven to 350 degrees. On parchment paper lined baking sheet,

divide cheese into 16 mounds. Top with walnuts and dill. Bake 8 min.

or until melted and slightly brown. Remove parchment paper to wire

rack. Cool completely. In bowl, whisk together oil and vinegar. Add

tomatoes and cucumbers, toss to coat. Arrange spinach on platter, top

with tomato cucumber mixture and cheese rounds. MAKES 6 SERVINGS OF

SALAD.*