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OVEN-DRIED TOMATOES: Preheat the oven to 300˚f. Line a baking sheet with parchment paper.Slice tomatoes in half lengthwise and drizzle with olive oil. Sprinkle with salt, then arrange cut side up on the baking sheet. Bake for 2 hours, until semi-dry. Cool. Can be refrigerated for up to 3 days.
GOAT CHEESE AND ARUGULA: Cut goat cheese into 4 pieces and mould each into a circle by pressing it into a 2-inch ring mould.
Wash and dry arugula and mound on individual plates.
BALSAMIC VINAIGRETTE: Place vinaigrette ingredients in a small bowl and whisk until well combined. Set aside until needed. Will keep refrigerated in an airtight container for up to 1 week.
To Serve: Top arugula with 6 oven-dried tomatoes and drizzle with vinaigrette. Place 1 round of goat cheese on each salad.