2 Florida tomatoes (quartered)
6 Shallots peeled and cut into forths
1 tablespoon Olive oil
8 cups Mixed lettuce greens
2 Florida tangerines (cut into segments)
4 ounces Blue cheese (sliced)
1 cup Toasted pecans
1 cup Tangerine vinaigrette

Method:
Preheat oven to 450oF; coat peeled shallots with olive oil and place in a baking dish.

Roast until shallots are soft and brown color has been achieved (about 15-20 minutes)

Remove from oven and cool.

Toss remaining ingredients with dressing and roasted shallots. Serve immediately.

Yields: 4 large salads