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Texan Antipasto Salad

Truth be told, I have made a terrible dinner or two in my day. I'll never forgive myself for the infamous halibut and serrano ham disaster. Or the root beer demi gloss that was an epic failure. On the other hand, sometimes I surprise myself and a dish turns out absolutely perfect. This Texas inspired salad was a win! Who knew the unlikely combo of pickles and spicy borcellino would work. These hot Texas Summers produce the best tomatoes, perfect for slow roasting. Like a nice Antipasto plate - all the flavors compliment each other. Enjoy with a crisp, cold rose.

1 6 oz package La Quercia Spicy Borsellino Salami, thinly sliced
4 spears Pogue Mahone Dill & Garlic Pickles, chopped (plus some chopped dill from the jar)
1 pint cherry tomatoes or 4 regular tomatoes
4 carrots, shaved
Fresh mixed greens
Fresh Basil, julienned
Sola Stella Extra Virgin Olive Oil

Terra Verde Traditional Balsamic Vinegar
4 oz Latte Da Caerphilly, shaved
Salt and pepper, to taste
1 teaspoon Turbinado sugar
1 lemon

Heat oven to 250. If using cherry tomatoes, cut in half. If using regular tomatoes, cut in fourths. Scoop seeds out of tomatoes. Place on a baking sheet lightly oiled with evoo. Drizzle a small amount of evoo and balsamic on top of tomatoes, then salt and pepper to taste. Lastly, evenly sprinkle the sugar over the tomatoes. Roast in oven for about 1 1/2 hours or until wrinkled and caramelized. While tomatoes cool prepare the rest of the salad.

Dress carrots and greens in about 2 tablespoons of evoo, 1 tablespoon balsamic and 1 tablespoon of fresh lemon juice. For presentation: place greens in center of a large platter. Group pickles, salami and roasted tomatoes separately on the edge of the greens. Top with basil and Cearphilly. Toss together just before serving.

Yields 4 servings

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