Juicy roasted tomatoes make this spinach-endive salad from Glamour magazine's "100 Recipes Every Woman Should Know" cookbook perfect dinner-party fare.
Roast the tomatoes: Preheat oven to 450 degrees.
Spread tomatoes on a rimmed baking sheet; drizzle with olive oil and sprinkle with thyme leaves. Season with salt and pepper and toss to combine. Transfer to oven and roast until tomatoes are almost bursting, about 15 minutes. If tomatoes burst while cooking, remove from baking sheet with a slotted spoon. Remove tomatoes from oven and let cool.
Make the dressing: Meanwhile, in a small bowl, whisk together shallot, mustard, and lemon juice; season with salt and pepper. Slowly whisk in olive oil until emulsified. Set aside.
Make the salad: Place spinach, endive, and roasted tomatoes in a large serving bowl and toss to combine. Crumble cheese over salad and drizzle with reserved dressing. Gently toss and serve.