FR

Heirloom Tomato and Green Bean Salad

This simple heirloom tomato salad is perfect for that summer brunch. Crumbled Black River Goat Cheese adds that tart to the sweet tomatoes to make your taste buds sing. Pair with a chilled Pinot Gris.

Ingredients

  • ½ cup (125mL) Black River - Goat, crumbled
  • 2 cups (500mL) heirloom tomatoes, sliced
  • 3 cups (400g) fresh green beans, trimmed
  • 1 tsp (2mL) sea salt
  • 3 cups (550mL) water
  • 1 cup (250mL) micro radish greens
  • ¼ cup (60mL) sherry vinegar
  • ¼ cup (60mL) olive oil
  • 1 tbsp (15mL) maple syrup
  • 2 tsp (10mL) fresh thyme leaves, chopped
  • 1 tsp (5mL) grainy Dijon mustard

Directions

  1. In a large sauce pot, bring salt and water to a boil. Blanch green beans in water for 4 minutes. Strain from liquid and transfer to a bowl to cool.
  2. Arrange sliced tomatoes and green beans onto a serving platter. Sprinkle with crumbled cheese and micro radish leaves.
  3. In a small bowl whisk, sherry vinegar, olive oil, maple syrup, thyme and Dijon mustard until combined. Season with salt and pepper and transfer dressing in to a serving vessel. Serve dressing with salad.

Made With

Ingredients

  • ½ cup (125mL) Black River - Goat, crumbled
  • 2 cups (500mL) heirloom tomatoes, sliced
  • 3 cups (400g) fresh green beans, trimmed
  • 1 tsp (2mL) sea salt
  • 3 cups (550mL) water
  • 1 cup (250mL) micro radish greens
  • ¼ cup (60mL) sherry vinegar
  • ¼ cup (60mL) olive oil
  • 1 tbsp (15mL) maple syrup
  • 2 tsp (10mL) fresh thyme leaves, chopped
  • 1 tsp (5mL) grainy Dijon mustard

Made With

Photo of Black River - Goat
Black River - Goat