Tomato confit salad and cheese

After teaching as the candied cherry tomatoes, one of the salads here that most do at home and where such use cherry tomatoes. The confit cherrys has a double pleasure, first we confitando and filling those cherrys that give us our plants in summer and there comes a point where you do not know what to do with so many and for so long as confitas not spoil. The second is to have cherrys satisfaction throughout the fall and winter for salads, stews and other recipes.

A salad that I show very rich, with a honey vinaigrette makes this salad has a unique taste, different and surprising. I'm not much given to bittersweet flavors or mixes with salty sweet but I must admit that this salad is different, rich and I recommend it totally. To highlight the touch of honey on brie cheese, go ahead and test!!

ingredients

     Lettuce, I used Roman
     canons
     Confit tomatoes, I used candied cherrys
     brie cheese
     For the vinaigrette 2 tablespoons honey 6 tablespoons vinegar, extra virgin olive oil, salt and ground pepper

instructions
     Cut the lettuce, wash and drain well in a centrifuge of vegetables.
     Cut the canons.
     We put lettuce and lettuce in a salad or bowl.
     Placed above the candied cherry tomatoes, as many as we like, if we put more love and if we like least put less.
     Cut a wedge of brie and we start to thin slices.
     Put the cheese over the salad.
     In the bowl of a blender put honey, vinegar, oil, salt and pepper.
     With the mixer arm, emulsify. The amount of oil to be put to the taste of everyone, I advise you to go slowly adding and so we had no oil.
     The obtained vinaigrette add it to the salad.
     Serve.