Fresh Goat Cheese with Oven-dried Tomatoes, Arugula, and Balsamic Vinaigrette

12 ripe, thick-skinned tomatoes (such as Cascades or Romas)
1 Tbsp olive oil
1 tsp salt

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.

5 oz fresh goat cheese
5 oz fresh arugula

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.

1/4 cup balsamic vinegar
3/4 cup olive oil
1 tsp honey

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.