Wednesday, May 9, 2012

Vine Tomato, Valdeon and Basil Salad with Mustard Basil Glaze and Balsamic

I love a colorful plate (which is why my plates themselves are white). This tomato salad is beautiful, yet so brainless it's scary, kind of like the girl your husband dated before you, or your ex-husband dated after you. Kidding! Kind of. It involves slicing tomatoes, crumbling cheese and making a simple mustard dressing. If you have the dressing already made in a bulk quantity like the post before this suggested, (hint hint hint) you will be spending about 5 minutes total. If you absolutely hate blue cheese, you could probably do this with goat cheese, but I love the blue, mustard and balsamic combination.

Vine Tomato, Valdeon and Basil Salad with Mustard Basil Dressing and Balsamic (Serves 2)
You will need: 
  • 6 Vine tomatoes - two each of yellow, orange and standard varieties
  • 4 oz Valdeon Spanish blue cheese or other blue cheese such as Point Reyes (but then there's no alliteration in the title) (about 2 oz per person)
  • Balsamic Vinegar (good quality)
  • Fresh Basil (about 3 large leaves per person, torn)
  • Kosher Salt
  • Fresh ground Black Pepper
  • 4 T Mustard Basil Dressing (2T per person)
Slice the tomatoes into 1/4 inch thick slices crosswise. Discard both ends. Place slices on a paper towel to drain thoroughly (this is important - you don't want lots of soupy tomato liquid in the bottom) Wash, dry and tear basil into 1 1/2 inch pieces or use some of the smaller whole leaves.  Arrange slices on a plate, alternating colors. Add basil among the tomatoes, and crumble blue cheese over the top of each salad. (I could add a LOT more basil - love that stuff - so feel free to do the same). Drizzle the salad with the mustard dressing and salt and pepper to taste. Just before serving, sprinkle a few drops of balsamic over the top. Enjoy!


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