Heirloom Tomato Arugula Salad
• Salad Ingredients
2. ea wonderfully colored and sized organic heirloom tomatoes
2. cup organic baby arugula(rocket)
2. cup organic baby spinach
1. ea cob organic yellow corn
1/4. cup quinoa raw ( rinsed), then cook
3. tbps minced shallots
2. ea organic rye bread
• Vinaigrette Ingredients
1/2. tsp toasted ground cumin
3. tbsp Ume plum vinegar
2. tbsp toasted sesame oil
1. tsp Dijon mustard
2. tbsp canola oil (something lite tasting , not to over power the sesame oil)
1/2. ea lime , juice of
Kosher salt to taste
Couple turns of the pepper mill
2. tsp toasted sesame seeds
• Salad method of prep
Pick through arugula ( rocket) and baby spinach for any yellowish leaves, rinse ,
spin dry, place into a large salad mixing bowl, clean corn kernels from cob, separate
and toss into mixing bowl w/ greens, after quinoa has been rinsed then cooked , cool
down and add to mixing bowl along w/ minced shallots. Cut rye bread into small
croutons, toast in oven. Set aside for later use. Slice heirloom tomatoes horizontally,
set aside as well.
• Vinaigrette method of prep
In a separate bowl add mustard, lime juice, plum vinegar and cumin, whisk together slowly add both oils (oils can be mixed together ahead of time), until vinaigrette is fully emulsified. Season w/ s+p and toasted sesame seeds.
Drizzle vinaigrette over greens in mixing bowl, arrange sliced tomatoes on the plate in an artful design, gently place the mixed greens over the tomatoes, and make sure to get all of the quinoa and corn as well, lastly finish the salad with the toasted rye croutons.