Heirloom Tomatoes Salad with Garlic Goat Chease Crostini
20 Slices of yellow and red tomatoes
1/2 teaspoon Kosher salt
1/2 teaspoon ground black pepper
Blood Orange Olive Oil
Chocolate Balsamic Vinegar
French bread baguette cut in 1/4 inch thick slices
Garlic Olive Oil
Preheat oven to 350 degrees.
Arrange tomato slices on a serving platter. Sprinkle with Salt and Pepper. Drizzle the Blood Orange Olive Oil and Chocolate Balsamic Vinegar on top.
Place baguette slices in single layer on a baking sheet. Brush bread slices with Garlic Olive Oil. Bake at 350 for 7 minutes. Top each slice with goat cheese.
Beets and Fennel Salad with Black Cherry Balsamic Vinaigrette
3 c. cooked, peeled and sliced beets; any color
1/2 c. very thinly sliced fennel bulb (try using a mandolin)
2 T. dried, cherry flavored cranberries or dried cherries
1 1/2 T. black cherry balsamic vinegar
1 1/2 T. EVOO (preferably a light, fresh EVOO)
1/4 t. fennel seeds, lightly crushed
1/4 t. light agave syrup or other sweetner (optional)
pinch of salt
freshly ground pepper (if using a stronger EVOO, omit pepper)
In a medium bown, combine beets, fennel bulb and cranberries. Set aside.
In a small bowl, combine balsamic vinegar, fennel seeds, agave syrup and salt and pepper. While whisking, slowly add olive oil in a steady stream. Adjust seasoning.
Pour vinaigrette over beet mixture and toss to coat.
Refigerate at least two hours to allow flavors to meld. Serve cold or at room temperature.