Best Philippe Bertineaus Heirloom Tomato Salad With Farm Goat Cheese Recipes

HEIRLOOM TOMATO SALAD WITH GOAT CHEESE

Heirloom Tomato Salad with Goat Cheese image

Categories Salad Cheese Tomato Goat Cheese Summer

Yield serves 4 to 6

Number Of Ingredients 9

Ingredients

1 1/2 tablespoons red wine vinegar
1/2 teaspoon Dijon mustard
2 tablespoons extra-virgin olive oil
2 tablespoons canola oil
Coarse salt and freshly ground black pepper
2 pounds mixed heirloom tomatoes, cored and cut into 1/2-inch wedges
1/4 cup chopped mixed fresh herbs such as basil, parsley, and chives
4 to 6 ounces fresh goat cheese, crumbled
1/4 cup microgreens, such as basil, arugula, or beet (optional)

Steps:

To make the dressing, whisk the vinegar and mustard together in a large bowl. Add the oils in a slow steady stream, whisking constantly, until the dressing is creamy and emulsified. Season with salt and pepper. Add the tomato wedges and gently toss to coat.
Add the herbs and goat cheese and toss to coat. Taste and adjust for seasoning with salt and pepper. Divide among chilled serving plates. Top with the greens. Serve immediately.
microgreens
Microgreens are the plant's first true leaves and are exceptionally tender. The young seedlings are harvested when less than fourteen days old, often with the stems attached. The tiny leaves are exact miniatures of how they would look if left to mature. They are often very intense in flavor. Common varieties include arugula, basil, beet, collard, mustard, daikon, chard, and celery. Microgreens are available at upscale and natural grocery stores such as Whole Foods and many farmer's markets.

PHILIPPE BERTINEAU'S HEIRLOOM TOMATO SALAD WITH FARM GOAT CHEESE

Philippe Bertineau's Heirloom Tomato Salad With Farm Goat Cheese image

Provided by Jonathan Reynolds

Categories easy, quick, appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 Cherokee tomato
1 Green Zebra tomato
1 Striped tomato
1 Aunt Ruby's German Green tomato
1 pint mixed baby heirloom tomatoes: cherry, pear and currant
2 shallots, minced
3 tablespoons Spanish extra-virgin olive oil
2 tablespoons sherry vinegar
1 tablespoon balsamic vinegar
Salt and freshly ground white pepper to taste
4 ounces fresh goat cheese, at room temperature
1 bunch basil, leaves washed, stemmed, stacked and finely diced (do not chop roughly or the basil will bruise and turn brown) or 1 bunch chives, minced
Brittany gray sea salt to taste

Steps:

Slice each large tomato crosswise into 1/4-inch slices. Arrange each variety of tomato in alternating colors in a circle around a serving platter, then place the baby tomatoes in the center.
Sprinkle the tomatoes with the minced shallots, oil, vinegars, salt and pepper. Marinate the tomatoes 2 minutes, turn over and marinate 2 minutes on the other side.
Crumble the goat cheese on top of the tomatoes and sprinkle the chopped basil. Season with gray sea salt. Wait 10 minutes before serving. (Do not refrigerate.)

Nutrition Facts : @context http, Calories 259, UnsaturatedFat 10 grams, Carbohydrate 22 grams, Fat 17 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 6 grams, Sodium 671 milligrams, Sugar 14 grams