TOMATO, BUFFALO MOZZARELLA AND BASIL PESTO SALAD

TOMATO, BUFFALO MOZZARELLA AND BASIL PESTO SALAD image

Yield 6

Number Of Ingredients 24

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1 basket of cherry tomatoes
1/4 cup pine nuts
1 Tbsp olive oil
1/2 tsp salt
6 medium heirloom tomatoes
2- 9 ounce balls of buffalo mozzarella
fleur de sel
1/2 cup basil pesto (recipe below)
1 bunch basil, preferably purple, leaves only
1/2 cup red wine vinaigrette
FOR BASIL PESTO:
2 bunches basil, leaves only
2 small cloves garlic, peeled
2 Tbsp pine nuts
1//4 cup canola oil
1 Tbsp olive oil
2 Tbsp grated Parmesan Cheese
Salt and pepper
FOR RED WINE VINAIGRETTE:
2 Tbsp red wine vinegar
2 tsp peeled, diced shallots
1/4 tsp salt
6 Tbsp EVOO
1/8 tsp freshly ground black pepper

Steps:

Heat oven to 350 degree. *Combine cold water and ice cubes in bowl to create ice bath; set aside. Bring large pot of water to boil. Score cherry tomatoes with paring knife; blanch in boiling water about 5 seconds; transfer to ice both. Drain and peel. *Toss pine nuts with oil and salt; place on baking sheet and bake until golden brown, about 8 minutes. Slice heirloom tomatoes and mozzarella to equal thickness. TO ASSEMBLE: *Divide ingredients evenly among plates, starting with slice of tomato, a sprinkle of fleur de sel and a dollop of pesto. Top with slice of mozzarella and several basil leaves overhanging edge of tomato. Drizzle with vinaigrette. repeat twice and press down to compact. Top with a few cherry tomatoes and basil bud, if available, or leaf. To decorate, combine small amount of pesto and vinaigrette; dab around edge. Scatter pine nuts. Directions for pesto: Bring large pot of water to boil. Blanch basil 15 seconds. Drain and refresh under cold running water. Press firmly in sieve to remove most liquid. Mix garlic, pine nuts and oil, in blender until smooth paste. With blender still running, add basil and blend until paste is coarse. Remove from blender, place in small bowl and add cheese, folding in until well mixed. Season with salt and pepper. VINAIGRETTE DIRECTIONS: Place vinegar, shallots and slat in bowl; let set 10 minutes. While whisking constantly, add olive oil in slow, steady stream until mixture is emulsified. Blend in pepper.