Romaine, Avocado And Roasted Tomato Salad - cooking recipe

Ingredients

12 oz grape tomatoes, halved
2 tbsp olive oil
4 sprigs fresh thyme
1 lb rock salt
1 tbsp Dijon mustard
2 tbsp white wine vinegar
1/2 cup grapeseed oil
1/3 cup light cream
3 None baby Romaine lettuce, coarsely sliced
2 large avocados, thickly sliced

Preparation

Preheat the oven to 300\u00b0F.
Toss tomatoes with oil and thyme. Spread salt on a baking pan. Top with tomato, cut-side up. Drizzle tomato with any remaining oil mixture. Roast, uncovered, about 30 mins or until soft and slightly shriveled.
For the dressing, whisk mustard and vinegar in medium bowl until combined. Slowly whisk in oil, in a thin, steady stream. Stir in cream. Season to taste.
Top lettuce with tomato and avocado; drizzle with dressing.