Jasper Hill Farm Heirloom Salad

Soup, Salads & Sides
Yield 6 Servings
Skill Level Intermediate

Instructions

  1. Set a mandolin to a 1/8-inch julienne cut and shave fennel bulb into a bowl of ice water, this will cause it to curl and remain crisp and fresh.
  2. Combine all wet ingredients, plus shallot, chives and garlic and give it a quick whisk.
  3. Cut tomatoes in half, quarters or whatever makes sense to pile together nicely and absorb marinade. Place in a bowl add vinaigrette and toss, cover and refrigerate, toss occasionally.
  4. On a chilled diner plate, place a small handful of baby arugula in the center of the plate and press down slightly to create a center stage. In the bowl of marinated tomatoes add the minced chives and give them a quick toss. Pile some of the tomatoes in the center of each plate. Drain the fennel and quickly toss with the micro herbs and top the salad.
  5. Garnish with crumbles Jasper Hill Farm Blue Cheese and any remaining vinaigrette.

Comments

There aren't currently any comments on this recipe.

Post a Comment

Sign up for our monthly newsletter!

  • This field is for validation purposes and should be left unchanged.