First course from lunch today, something light to start the meal...The tomatoes are in full bloom right now and these just showed up from the farm yesterday. They were peeled and marinated in extra virgin olive oil. The sweet brittle brought out the spicy natural flavors of the arugula and creaminess of Spanish manchego. A tangy vinaigrette of honey, whole grain mustard, walnut oil, and sherry vinegar brought the whole dish together.
Friday, August 26, 2011
Nichols Farm Cherry Tomatoes, Manchego, Spicy Arugula, Sherry Vinaigrette, Walnut Brittle
First course from lunch today, something light to start the meal...The tomatoes are in full bloom right now and these just showed up from the farm yesterday. They were peeled and marinated in extra virgin olive oil. The sweet brittle brought out the spicy natural flavors of the arugula and creaminess of Spanish manchego. A tangy vinaigrette of honey, whole grain mustard, walnut oil, and sherry vinegar brought the whole dish together.
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