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 Recipes > Salads > Search results

Cheese and tomato salad with hazelnut vinaigrette

1 tsp mustard
1 egg yolk
1 ounce red wine vinegar salt and ground black pepper, to taste
1 tablespoon water
4 ounces extra virgin hazelnut oil
2 pounds assorted heirloom oil
8 sprigs fresh tarragon, picked, roughly chopped
12 ounces Nocturne Cheese
8 pieces very thinly sliced French baguette, toasted, rubbed and raw garlic clove
4 ounces micro greens

1. Make dressing by combining dry mustard, egg yolk, vinegar and salt and pepper. Add water, whisking until frothy. Add hazelnut oil slowly in a steady stream, constantly whisking, until it is fully combined and thickened to the consistency of thick cream. (Dressing can be made in a blender). Trim tomatoes and cut into 1/2-inch thick slices. Season with tarragon, salt and pepper and reserve.
2. Cut cheese into eight 1/2-inch thick slices. Place on top of bread. Remove tomatoes from their juice and divide among four plates with mirogreens attractively arranged in the center of each plate.
3. Heat cheese bread in 350 degree oven 2 to 4 minutes until just warmed through. Place two pieces cheese bread over each salad. Drizzle vinaigrette over salads. 
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