Instructions: Toss tomatoes, peeled baby carrots, 1/4 cup of oil, salt, and pepper in a bowl.

Mix 1/4 cup olive oil with 2 tablespoons Balsamic vinegar and mustard together. Reduce remainder of Balsamic vinegar until syrupy consistency.

Lightly dress baby greens. Place greens on plate, pile tomatoes on top with 1 carrot and crumble cheese on top. Finish with drizzle of Balsamic reduction.

This recipe yields 6 to 8 servings.

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