What's Cook­ing at Pur­ple Spoon?

Bonita & Estero Magazine - - EPICURIOUS -


1 pound heir­loom toma­toes, cut into bite-sized pieces Fresh ground black pep­per and sea salt, to taste 4 cups mixed salad greens Aged sherry vinai­grette 2 ounces mimolette cheese, thinly shaved with a peeler or grated 10 pit­ted olives, sliced into rounds

Aged sherry vinai­grette

¼ cup aged sherry vine­gar 1 ta­ble­spoon Di­jon mus­tard 1 tea­spoon honey or agave nec­tar 2 ta­ble­spoons ex­tra vir­gin olive oil ½ tea­spoon (each) sea salt and fresh pep­per

Pre­pare Whisk all in­gre­di­ents to­gether. The vinai­grette can be kept re­frig­er­ated for up to seven days.

Pre­pare Ar­range the cut toma­toes on each serv­ing plate, leav­ing an empty space in the cen­ter. Scat­ter a pinch of ground pep­per and sea salt over the toma­toes. In a mix­ing bowl, toss the salad greens with the sherry vinai­grette. Di­vide the dressed salad greens be­tween the salad plates, nestling the greens in the cen­ter be­tween the toma­toes. Scat­ter some of the mimolette cheese and olives over each salad and serve right away.

Note: All recipe in­gre­di­ents avail­able at Pur­ple Spoon. Or­ganic cer­ti­fied salad greens are avail­able from Iny­oni Farm through­out the grow­ing sea­son at the lo­cally grown pro­duce mar­ket held Wed­nes­days from 3-6 p.m. at Pur­ple Spoon. Or­gan­i­cally grown heir­loom toma­toes from 12 Sea­sons Farm are avail­able mid to late De­cem­ber. 25151 Cham­ber of Com­merce Drive, Bonita Springs. 239-908-3842, chefkristina.com

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