Login to Save Like

Ingredients

• 3 large beefsteak, Creole, or vine-ripened tomatoes (12 to 14 ounces each), cored
• 1 teaspoon salt
• 3/4 teaspoon freshly ground black pepper
• 12 thin slices Vidalia or other sweet onion, or 1 large Vidalia (12 to 13 ounces) onion, thinly sliced on a mandoline
• 4 ounces arugula, tough stems removed
• 5 ounces well-chilled Roquefort cheese, or other blue-veined cheese, crumbled
• 1/4 cup Balsamic Syrup, recipe follows
• 2 tablespoons extra-virgin olive oil

Description

Food Network Invites You To Try This Stack Salad Of Beefsteak Tomatoes, Onions, Roquefort Cheese With Balsamic Syrup Drizzle Recipe From Emeril Lagasse.

Food Network