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Roasted Eggplant and Burst Tomato Mozzarella Pesto Salad with Simple Dijon Vinaigrette

Veggie and the Beast
  • 30 minutes
  • Serves 4

INGREDIENTS

2

Baby eggplants

10 cups

Butter lettuce, packed

2 pints

Cherry tomatoes

2 tbsp

Shallot

1 tsp

Dijon mustard, good-quality

1 tsp

Honey

6 tbsp

Your favorite pesto

1/8 tsp

Black pepper

1/4 tsp

Salt, fine

1/4 tsp

Sea salt

2 tbsp

Champagne vinegar

1 tbsp

Olive oil

1/2 cup

Olive oil, good-quality extra virgin

8 oz

Mozzarella, fresh