16 Ounces Arugula Leaves, rinsed and dried well
2 Cups Sliced Radishes
½ Cup Fresh Basil Leaves
½ Pound Wedge Pecorino Romano Cheese, shaved
½ Cup Very Good Quality Olive Oil
¼ Cup Fresh Lemon Juice
1 Teaspoon Lemon Zest
12 Plum Tomatoes
¼ Cup Olive Oil
2 Cloves Garlic, peeled and smashed
4 Sprigs Fresh Thyme
Pre heat oven to 375 degrees
1. Slice plum tomatoes into quarters, place on a foil lined sheet pan, drizzle with ¼ cup olive oil and season with salt, pepper, smashed garlic and 4 sprigs of fresh thyme. Roast for 10-15 minutes uncovered until golden brown. When done remove from oven and cool. Reserving 2 cloves of smashed garlic.
2. Place ½ cup olive oil, lemon juice, lemon zest, basil leaves, roasted smashed garlic (from roasted tomatoes) in a blender, blend and adjust seasoning with salt and pepper.
3. Place arugula and radishes in a stainless steel bowl, toss with lemon dressing, garnish with roasted tomatoes and shaved Pecorino cheese.