Heirloom Tomato Salad
When they are ripe and in season, nothing beats a tomato salad, no matter how many times we have made them.
1 ripe heirloom tomato, sliced into wedges
1 handful of ripe cherry tomatoes, sliced in half lengthwise
1 handful of ripe grape tomatoes, sliced in half lengthwise
1 scallion (just the white part), chopped
1 teaspoon of chopped chives
palmful of crumbled Roquefort (or any cheese of your choice)
1 teaspoon white wine vinegar
1/4 tablespoon of raw local honey
2 tablespoons of olive oil
pinch of maldon sea salt
a few grinds of fresh pepper
**use any favorite dressing for this salad
1. To make the dressing: Add the honey to the white wine vinegar and stir to dissolve. (If it’s not dissolving, you can put the mixture in a glass bowl over low heat to warm it up.) Add a few healthy grinds of fresh pepper. Drizzle in the olive oil, add another few grinds of fresh pepper and a pinch of sea salt to taste.
2. Arrange the tomatoes on a serving plate. Sprinkle the cheese, shallots, scallions, chives and dressing over top.
From the PDT bar menu: Cranberries are the last seasonal berries available before winter settles into the Northeast. Around Thanksgiving, we decided to use ours to make a classic cobbler, fortified with English gin and a historic style of off-dry Sherry.