Yield: 12 servings.
24 Dole® Pineapple Slices, drained
4 heirloom tomatoes, sliced ¼” thick
8 oz. Gorgonzola cheese, crumbeld
1¼ cups Italian herb vinaigrette
for garnish, Italian parsley
Grill pineapple slices. Cool. Arrange tomatoes and pineapple slices on large platter alternating pineapple and tomato slices. Top with Gorgonzola cheese; sprinkle vinaigrette evenly over platter. Garnish with parsley.
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