Autumn Greens with Toasted Pecans, Red Onions, Oven Dried Tomatoes with an Herb Vinaigrette

4 Romaine leaves, washed
8 oz. mesclun greens, washed
2 oz. pecans, toasted
12 cherry tomatoes
1/4 red onion, sliced thin
1/4 oz fresh basil
1/4 oz fresh oregano
1/4 shallot, minced
1/4 tsp fresh garlic minced
2 tsp Dijon mustard
3 oz red wine vinegar
5 oz olive oil
salt and pepper to taste
1 loaf French bread

The dressing

Put shallot, garlic, Dijon mustard, and vinegar in a bowl. Stir together with a whip. Slowly drizzle the oil in while mixing and emulsify the dressing.

For the tomatoes

Cut all tomatoes in half and place in a bowl. Add olive oil, salt, and pepper. Toss together well. Lay on a sheet pan, making sure the sides with seeds are facing up. Place in a 200 degree oven for 2 hours

The croutons

Slice French bread in half inch slices. Lay flat on cutting board, and with a round cutter cut a hole in bread. Butter bread and lightly salt and pepper it. Bake it 350 for 8-9 minutes.

Assembling the salad

Lay romaine leaf on cutting board. Arrange mesclun leaves so all stems are facing the same way, then thread stems through the crouton. Lay on center of plate. Arrange the tomatoes along the side of plate. Drizzle the dressing over salad. Garnish with red onion, toasted pecans, basil and oregano