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HEIRLOOM TOMATO MIMOLETTE CHEESE SALAD IN SHERRY VINAIGRETTE Serves 4-6
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