Preparation time: 7 minutes
Cooking time: 0
Freezing time: 1 hour
 

Don't forget to scrape your granité every 15 minutes with a fork to keep it from freezing into a solid block.

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• canned peeled tomatoes
• ready-to-use lemon juice
• 1 package of ready-to-serve mixed greens

1. Plunge the tomatoes for 20 seconds into a pot of boiling water; refresh under cold running water; peel and seed. Place into the container of a blender; season with pepper.
2. Remove the stems from the basil and add the leaves to the blender container. Add the lemon juice and a spoonful of olive oil. Blend for 2 minutes.
3. Whip the egg whites to stiff peaks with a pinch of salt; fold gently into the tomato mixture.
4. Place the mixture into the freezer for 1 hour, removing every 15 minutes and grating with a fork to break up the ice crystals that are forming.

Assembly

1. Wash and dry the mesclun; place in a salad bowl. In another bowl, combine the remaining 2 tbsp. olive oil with the lemon juice and pepper.
2. Remove the rind from the blue cheese; cut the cheese into cubes. Remove the granité from the freezer and half fill four large glasses with it.
3. Divide the cubed cheese over top and cover with another layer of granité.
4. Dress the salad and serve immediately with the tomato granités.