4 tomatoes, each cut lengthwise into 4 slices
1/4 teaspoon (heaping) Dijon mustard
1/4 pound green beans, trimmed
1 tablespoon olive oil
2 tablespoons fresh orange juice
1 teaspoon minced shallot or garlic
1/4 teaspoon fresh lemon juice
1 cup mixed salad greens
1/4 teaspoon freshly grated orange zest

Preheat oven to 450 degrees F. and lightly grease a baking sheet. Arrange tomatoes in one layer on baking sheet and season with salt and pepper. Roast tomatoes in middle of oven 15 minutes, or until edges are browned, and cool. While tomatoes are roasting cook beans in salted boiling water 3 minutes, or until crisp-tender. In a colander drain beans and rinse under cold water until cool. Drain beans and pat dry. In a bowl whisk together juices, zest, mustard, oil, shallot, and salt and pepper to taste. Arrange tomatoes, overlapping them, on 2 plates and mound mixed salad greens and beans on top. Drizzle salads with vinaigrette. Serves 2 as a first course or side dish.

(from Capay Organic Farm CSA “Farm Fresh To You” website)