Lamb Goat Cheese And Heirloom Tomato Salad Recipes

Steps:

• For the vinaigrette: Whisk the vinegar, lemon juice, shallots, mustard and honey in a bowl. Sprinkle with salt and pepper. Slowly stir in the olive oil. Taste and season with salt and pepper.
• For the salad: Heat the grill for direct grilling. Brush the sausages with canola oil and sprinkle with salt and pepper. Grill the sausages until golden brown on both sides and just cooked through, about 10 minutes. Remove and set aside for 5 minutes. Toss the tomatoes, olives, parsley, pistachios, cheese, greens, onions, basil and tarragon. Sprinkle with salt and pepper and some of the vinaigrette. Serve with the sausages.

Steps:

• Divide the tomato, lamb, goat cheese, pomegranate, and chile between serving plates. Drizzle with the salsa verde and sprinkle with basil to serve.

Steps:

• Thinly slice tomatoes and arrange on salad plates in an overlapping fashion forming a ring, alternating colors as you go.
• Season tomatoes with salt and pepper and drizzle lightly with some of the olive oil and balsamic (reserve some for the arugula).
• Press wheels of goat cheese into the chopped pistachios, covering both sides.
• Place arugula into a small bowl and toss gently with olive oil, juice of the lemon, balsamic, salt, and pepper.
• Place approximately one cup of the arugula salad into the center of the tomatoes.
• Top arugula with pistachio goat cheese.
• Garnish with one half cherry tomato, if desired.

Steps:

• Whisk mayonnaise, buttermilk, green onions, lemon juice, garlic, and salt for dressing together in a small bowl. Chill in the refrigerator until ready to use if not serving immediately.
• Combine tomatoes, onion, lemon juice, salt, and pepper for salad in a bowl.
• Divide mixture between plates. Drizzle with dressing and top with crumbled goat cheese.

Steps:

• Slice each large tomato crosswise into 1/4-inch slices. Arrange each variety of tomato in alternating colors in a circle around a serving platter, then place the baby tomatoes in the center.
• Sprinkle the tomatoes with the minced shallots, oil, vinegars, salt and pepper. Marinate the tomatoes 2 minutes, turn over and marinate 2 minutes on the other side.
• Crumble the goat cheese on top of the tomatoes and sprinkle the chopped basil. Season with gray sea salt. Wait 10 minutes before serving. (Do not refrigerate.)

Steps:

• To make the dressing, whisk the vinegar and mustard together in a large bowl. Add the oils in a slow steady stream, whisking constantly, until the dressing is creamy and emulsified. Season with salt and pepper. Add the tomato wedges and gently toss to coat.
• Add the herbs and goat cheese and toss to coat. Taste and adjust for seasoning with salt and pepper. Divide among chilled serving plates. Top with the greens. Serve immediately.
• microgreens
• Microgreens are the plant's first true leaves and are exceptionally tender. The young seedlings are harvested when less than fourteen days old, often with the stems attached. The tiny leaves are exact miniatures of how they would look if left to mature. They are often very intense in flavor. Common varieties include arugula, basil, beet, collard, mustard, daikon, chard, and celery. Microgreens are available at upscale and natural grocery stores such as Whole Foods and many farmer's markets.