Feta And Slow-Roasted Tomato Salad With French Green Beans

• 12 cherry tomatoes
• salt and black pepper to taste
• 1/4 cup olive oil
• 1 bay leaf, crumbled
• 1/4 cup pine nuts
• 2/3 pound thin green beans, trimmed
• 1 (5 ounce) package arugula leaves
• 6 fresh basil leaves, torn into pieces
• 1 tablespoon red wine vinegar
• 2 tablespoons whole-grain mustard
• 2 cloves garlic, minced
• 1/2 teaspoon honey
• 1/4 cup olive oil
• 6 ounces crumbled feta cheese

1. Preheat an oven to 225 degrees F (110 degrees C).
2. Slice the cherry tomatoes in half, and arrange them, cut sides up, on a baking sheet. Sprinkle them with salt, pepper, and the bay leaf; drizzle with 1/4 cup olive oil.
3. Bake the tomatoes until they are shriveled and dry on the outside, but a little moist inside, about 2 hours.
4. Toast the pine nuts in a small pan over medium-low heat, gently shaking the pan as they toast, until beginning brown and fragrant, 2 to 3 minutes; set aside.
5. Bring a saucepan of water to a boil; cook the green beans in the boiling water until bright green but still crisp, about 3 minutes. Drain and rinse immediately with cold water.
6. Combine the roasted tomatoes, toasted pine nuts, green beans, arugula, and basil in a salad bowl. Whisk together the red wine vinegar, mustard, garlic, honey, and 1/4 cup olive oil in a bowl, and pour the dressing over the salad. Stir in the crumbled feta cheese just before serving.

tomatoes, salt, olive oil, bay leaf, pine nuts, green beans, arugula, fresh basil, red wine vinegar, wholegrain mustard, garlic, honey, olive oil, feta cheese

Taken from www.allrecipes.com/recipe/110418/feta-and-slow-roasted-tomato-salad-with-french-green-beans/ (may not work)