Heirloom Tomato Salad with Goat Cheese and Arugula is a simple and delicious recipe from the former Maisonette restaurant of Cincinnati.
Heirloom Tomato Salad with Goat Cheese and Arugula
By Sue Lau | Palatable Pastime
This is a recipe I came across on the internet some years back, attributed to the
Maisonette restaurant in Cincinnati Ohio. Sadly, they have since closed their
doors, and perhaps this is the only way I can have a taste of their fine food.
This recipe is fabulous, of course, but much of that depends on the tomatoes,
which should be garden fresh, and heirloom- I like the Brandywine type myself,
but other heirloom varieties will do.
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Heirloom Tomato Salad with Goat Cheese and Arugula
Ingredients
- 4 large ripe heirloom tomatoes
- 5 ounces soft fresh goat cheese (cut into wheels)
- 1/2 cup shelled roasted pistachios (chopped)
- 4 cups arugula or 4cups baby spinach
- 1/2 cup extra-virgin olive oil
- 1 lemon
- 1-4 tablespoon aged balsamic vinegar (to taste)
- salt and fresh ground black pepper to taste
- 2 cherry or grape tomatoes
Instructions
- Thinly slice tomatoes and arrange on plates in an overlapping fashion, forming a ring
- Season tomatoes with salt and pepper and drizzle lightly with some of the olive oil and balsamic vinegar. (reserve some dressing for arugula)
- Press wheels of well chilled goat cheese into the chopped pistachios, covering both sides.
- Place arugula into a small bowl and toss gently with the olive oil, juice of the lemon, balsamic vinegar, salt and pepper.
- Place approximately one cup of the arugula salad into the center of the tomatoes
- Top arugula with pistachio goat cheese, garnishing with sliced cherry tomatoes, if desired.
Notes
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