Place tomatoes in a small baking dish.
Drizzle with olive oil, salt and pepper and roast at 350°F until softened and caramelized, about 45 minutes.
Place ingredients into a small bowl and whisk until smooth.
Taste and adjust seasoning as needed
Divide salad lettuces and baby greens into 2 piles, with the larger leaves on the bottom and the smaller ones in top.
Roll them into bundles and fold the ends up.
Secure with a finger and wrap a cucumber slice around the base to hold it together.
Secure with a large toothpick.
The bundle should be stable and able to stand on a plate with the cucumber acting as a vase holding the greens like a bouquet.
Stick herbs sprigs and some sprouts attractively into the bouquet and garnish the plate with roasted tomatoes and some vinaigrette.
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