Heirloom
Tomato and Warm Goat Cheese Salad
Chef Brian Scheehser of Hunt Club at The Hotel Sorrento
– Seattle, WA
Adapted by StarChefs
Yield: 8 Servings
Ingredients:
- 3 pounds locally grown organic heirloom tomatoes, such as Black
Cherokee, Green Zebra, Sun Gold or Brandywine
- 8 ounces high quality goat cheese
- First cold pressed unfiltered extra virgin olive oil
- Freshly ground Telli cherry peppercorns
- 1 bunch organic basil, for garnish
Method:
Pour enough olive oil onto shallow plate to make a thin layer.
Cut tomatoes into slices and layer on eight plates. In shallow baking
dish, heat cheese in oven until very warm. Top each salad with one
ounce warm cheese. Sprinkle with ground peppercorns.
Garnish with leaves of fresh basil.
Wine Pairing:
Gallo of Sonoma 1999 Alexander Valley Barrelli Creek Vineyard
Cabernet Sauvignon
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