Greens with Sun-Dried Tomato Dressing and Parmesan Cheese
Inspired by Dole
Serves 2-3

For the dressing:
½ cup extra virgin olive oil
½ cup marinated sun-dried tomatoes
¼ cup balsamic vinegar
¼ cup water
1 clove of garlic
3 Tbsp. freshly grated Parmesan cheese
Salt and ground black pepper, to taste

For the salad:
5 ounces bagged salad greens
½ pint cherry tomatoes
½ cup kalamata olives, pitted and halved
¼ cup shaved Parmesan cheese (a carrot peeler is good for this)
4 ounces burrata cheese, pulled into small pieces (or fresh mozzarella, cut into small pieces)

Make the dressing:
Place the olive oil, sun-dried tomatoes, balsamic vinegar, water, garlic, and Parmesan cheese in the blender.  Blend until smooth.  You may need to add more water to get a thinner consistency.   Set aside.

Make the salad:
Preheat the oven to 400ºF.  Place the cherry tomatoes on a small baking sheet, drizzle with olive oil, and sprinkle with salt and pepper.  Roast in the oven until softened and starting to brown in spots, about 15 minutes.  Remove and set aside.

Place the olives in a salad bowl.  Shave the Parmesan cheese into the bowl.  Place the greens on top.  Spoon in a bit of the dressing and toss well.  Add more dressing if you wish.  Place the burrata or mozzarella cheese over the surface of the salad and serve with additional dressing on the side.