Fresh Tomato Salad with Parmesan Vinaigrette

from Steamboat Inn, Steamboat, Oregon

adapted by Sue Gilbert

serves 6

Parmesan Vinaigrette

1/3 cup olive oil

2 tablespoons balsamic vinegar

1 clove garlic, finely minced

1/3 cup freshly grated Parmesan cheese, tightly packed

2 tablespoons finely chopped parsley

1 tablespoon fresh basil leaves, minced

1 teaspoon sugar

1 teaspoon salt

freshly ground pepper

6 cups frisee (or other greens), washed and broken into bite-sized pieces

3 or 4 large ripe full-flavored fresh tomatoes, sliced

For the Parmesan Vinaigrette, combine oil, vinegar, garlic, Parmesan cheese, parsley, basil, sugar, salt and pepper. Mix well.

Mix half the vinaigrette with the greens. Divide greens among 6 salad plates. Arrange 3 or more tomato slices on top of each serving of greens. Drizzle the remaining vinaigrette over the tomatoes and serve.

Tomatoes should be very fresh; hothouse tomatoes just won't be as good.

This is very refreshing and flavorful. You can use different greens or a smaller amount of greens if you like. The dressing is great just on the tomatoes, too.