Swiss Cheese Crisp with Mixed Greens

• 1 pound plum tomatoes, cored and halved lengthwise
• 2 tablespoons minced shallots
• 1/4 cup balsamic vinegar
• 2 teaspoons Dijon mustard
• Salt and freshly ground pepper
• 1/2 cup grated Gruyere cheese
• 1 tablespoon freshly grated Parmesan cheese
• 2 tablespoons coarsely chopped fresh chives
• 6 assorted salad greens

1. Preheat the broiler.
2. Set the tomatoes, cut side down, on a nonstick baking sheet and broil for 5 minutes.
3. Remove the tomato skins and broil for another 2 minutes, or until just browned.
4. Turn cut side up and broil for about 4 minutes, or until blackened.
5. Transfer the tomatoes with any pan juices to a food processor and pulse until coarsely chopped.
6. Add the shallots, balsamic vinegar and mustard.
7. Season with salt and pepper and process until smooth.
8. Transfer to a bowl.
9. In a small bowl, toss the Gruyere and Parmesan cheeses with 1/8 teaspoon each salt and pepper.
10. Sprinkle in an even layer in a large nonstick skillet to form an 8-inch disk.
11. Cook over moderate heat, spooning off the fat, until lightly browned, about 4 minutes.
12. Using a spatula, carefully lift the crisp onto a paper towel-lined cookie sheet and blot dry.
13. Stir the chives into the dressing.
14. Toss the greens with 6 tablespoons of the dressing; reserve the remaining dressing for another salad.
15. Arrange the salad on 4 plates and crumble the cheese crisp on top.

tomatoes, shallots, balsamic vinegar, mustard, salt, gruyere cheese, parmesan cheese, fresh chives, salad greens

Taken from www.foodandwine.com/recipes/swiss-cheese-crisp-with-mixed-greens (may not work)