Tomato and Goat- Cheese Salad with Basil Vinaigrette
(from Everyday Food Magazine # 54 page 132)
1/2 Cup packed fresh basil leaves, plus more for garnish
2 tablespoons olive oil
2 tablespoons white-wine vinegar
coarse salt and ground black pepper
3 ounces fresh goat cheese
3 medium tomatoes, cored and sliced crosswise about 1/4 inch thick
In a blender, combine basil, oil, vinegar, and 1 tablespoon water. Blend until smooth, 2-3 minutes. season vinaigrette with salt and pepper.
With a warm knife (wiped clean after each slice) thinly slice cheese. Arrange tomatoes and goat cheese on a serving plate; drizzle with dressing to taste.