Lemon Vinaigrette

• In a small bowl with a whisk or jar sealed tight, combine vinegar, olive oil and lemon juice. Add pepper to taste.

Arugula Salad

• Wash and spin the arugula and add to medium mixing bowl.
• Toss with vinaigrette. Top with fresh grated parmesan.

• Preheat oven to 350 degrees.
• Wash tomatoes and cut them in half lengthwise.
• Select a baking dish(es) that can accommodate all the tomato halves or use 2 parchment-lined baking sheets. Place tomato halves cut-side up and sprinkle with parsley, salt and pepper. Drizzle the olive oil on top.
• Place baking dish(es) in the uppermost rack of the oven and bake for 50 minutes. The skins and the sides of the baking dish will be a bit charred and the tomatoes will have shrunk to about half their original size. Serve warm, room temperature, or chilled.

• Add pecans to a medium dry skillet set over medium heat. Toast and toss occasionally for 5 minutes or until fragrant and nuts are lightly toasted.

To make the dressing:

• In a medium bowl, whisk together all the dressing ingredients except for the olive oil. In a thin, steady stream, slowly add the olive oil, whisking all the while, until an emulsion starts to form. At this point you can add olive oil in a larger stream until it is completely incorporated.
• To a large bowl, add some of the vinaigrette. Add salad, toss gently, and plate.
• Top salad with pecans, raspberries, and blue cheese.