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Maisonette Heirloom Tomato Salad With Goat Cheese and Arugula

kept bySue.Lau

Simple and delicious, this recipe hailed from the renowned Maisonette restaurant of Cincinnati, Ohio


4 large ripe heirloom tomatoes (different colors preferred)
5 ounces soft fresh goat cheese (or 5 ounces chevre cheese or 5 ounces soft cream cheese, cut into 4 wheels)
1/2 cup shelled roasted pistachios, chopped
4 cups arugula or 4 cups baby spinach
1/2 cup extra virgin olive oil
1 lemon
1 to 4 tablespoon aged balsamic vinegar, to taste
Coarse salt, to taste
Fresh ground black pepper, to taste
2 cherry tomatoes or 2 grape tomatoes (optional)

Step 1
Thinly slice tomatoes and arrange on salad plates in an overlapping fashion forming a ring, alternating colors as you go.

Step 2
Season tomatoes with salt and pepper and drizzle lightly with some of the olive oil and balsamic (reserve some for the arugula).

Step 3
Press wheels of goat cheese into the chopped pistachios, covering both sides.

Step 4
Place arugula into a small bowl and toss gently with olive oil, juice of the lemon, balsamic, salt, and pepper.

Step 5
Place approximately one cup of the arugula salad into the center of the tomatoes.

Step 6
Top arugula with pistachio goat cheese.

Step 7
Garnish with one half cherry tomato, if desired.

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