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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.
See more at http://www.recipezazz.com/recipe/maisonette-heirloom-tomato-salad-with-goat-cheese-and-arugula-8708
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