Recipe makes 4 to 6 salad portions
1 pound Heirloom Tomatoes, cut into bite size pieces
Fresh Ground Black Pepper & Sea Salt as need to season the tomatoes
4 cups Mixed Salad Greens
Aged Sherry Vinaigrette, recipe follows
2 oz. Mimolette Cheese, thinly shaved with a peeler or grated
10 pitted Olives, sliced into rounds
Arrange the cut tomatoes on each serving plate leaving an empty space in the center. Sprinkle the ground pepper and sea salt over the tomatoes to season them.
In a mixing bowl toss the salad greens with the sherry vinegar vinaigrette; divide the dressed salad greens between the salad plates nestling the greens in the center of the plate between the tomatoes. Scatter some of the Mimolette cheese and olives over each salad and serve right away.
Aged Sherry Vinaigrette
¼ cup Aged Sherry Vinegar
1 Tb. Dijon Mustard
1 tsp. Honey or Agave Nectar
2 Tb Extra Virgin Olive Oil
½ tsp. each Sea Salt and Fresh Pepper
Whisk all ingredients together to blend. The vinaigrette can be kept refrigerated for up to 7 days.