Goat Cheese Panna Cotta With Tomato Salad

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1 quart half-and-half

1 tablespoon unflavored gelatin (from 2 envelopes)

1/2 pound fresh goat cheese, softened


1 pint cherry tomatoes, preferably Sweet 100s, halved

1 pound medium tomatoes, cut into wedges

1/4 cup extra-virgin olive oil

1 small shallot, minced

1 tablespoon minced chives

1 tablespoon chopped basil

Freshly ground pepper

Boiling water

1 cup baby arugula leaves

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