Roasting intensifies the flavor of roma tomatoes for this herb-splashed salad. Mushrooms, grapes, and walnuts add fresh blasts of taste and texture.
Line a small baking sheet with foil; lightly grease the foil. In a plastic bag, combine the tomatoes, the 1 tablespoon balsamic vinegar, 1/4 teaspoon pepper, and 1/8 teaspoon salt. Seal and shake well to coat tomatoes with the vinegar mixture. Arrange tomatoes, cut side up, on the prepared baking sheet. Bake in a 425 degree F oven for 20 to 25 minutes or until tomato skins are bubbly and dark red, but not burned. If you like, chop tomatoes.
In a screw-top jar, combine the oil, vinegar, herb, the salt, and the pepper. Cover and shake well.
Arrange the mesclun on 4 chilled salad plates. Top with the mushrooms, grapes, and walnuts. Place tomatoes to side of salad. Pour vinaigrette over salad. Serve immediately. Makes 4 servings.