Heirloom Tomato Salad with Fennel
Heirloom Tomato Salad with Fennel
1 small head fennel, trimmed, sliced thin & soaked in cool water
½ cup extra-virgin olive oil (125ml)
1 tablespoon aged red wine vinegar (15ml)
1 tablespoon aged balsamic vinegar (15ml)
1 pound assorted heirloom tomatoes, sliced in wedges
coarse salt and freshly ground white pepper to taste
½ cup sliced red onion (125ml)
1 clove garlic, minced fine
2 teaspoons fresh thyme leaves
2 tablespoons finely minced chives
2 cups loosely packed baby or regular arugula
5 ½ ounces Gorgonzola cheese, crumbled
In a small bowl combine olive oil, red wine vinegar, balsamic vinegar, red onion, garlic, thyme, chives, salt and pepper. Whisk to combine. Pour over cut tomatoes. Allow to marinate for 30 minutes.
To a large bowl add sliced fennel, arugula. Add the tomatoes with the vinaigrette. Toss carefully.
Plate and top with cheese.
Serves 4-6
1 small head fennel, trimmed, sliced thin & soaked in cool water
½ cup extra-virgin olive oil (125ml)
1 tablespoon aged red wine vinegar (15ml)
1 tablespoon aged balsamic vinegar (15ml)
1 pound assorted heirloom tomatoes, sliced in wedges
coarse salt and freshly ground white pepper to taste
½ cup sliced red onion (125ml)
1 clove garlic, minced fine
2 teaspoons fresh thyme leaves
2 tablespoons finely minced chives
2 cups loosely packed baby or regular arugula
5 ½ ounces Gorgonzola cheese, crumbled
In a small bowl combine olive oil, red wine vinegar, balsamic vinegar, red onion, garlic, thyme, chives, salt and pepper. Whisk to combine. Pour over cut tomatoes. Allow to marinate for 30 minutes.
To a large bowl add sliced fennel, arugula. Add the tomatoes with the vinaigrette. Toss carefully.
Plate and top with cheese.
Serves 4-6
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