Serves 4
Ingredients
12 Kumato tomatoes
12 small basil leaves for garnish
8 yellow cherry tomatoes
4 olives
4 tablespoons scallions minced
3/4 lb log young goat cheese
sea salt to taste
pepper to taste
For vinaigrette:
1/2 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon mustard
pepper to taste
Instructions:
Cut the tomatoes in half, take out the core and ten cut each half into thirds. Take a soup bowl and loosely arrange the tomatoes. Sprinkle the scallions on top of the tomatoes. Drizzle the vinaigrette over the tomatoes. Crumble up the goat cheese and put on top of the tomatoes. Garnish with 3 small basil leaves per plate. Add salt and pepper to taste. Repeat for 3 more bowls.
Vinaigrette:
Place mustard in a bowl add a few cracks fresh pepper. Add vinegar and mix for 10 seconds. Add oil slowly mixing it in while you pour. Continue mixing until it emulsifies.
Promotional consideration provided by Fairway Market. This article is sponsored content and does not reflect the opinions of NBC Local News.
