Cook Time: 15
Yield: 8 1x
Prep Time: 90
Total Time: 1 hour 45 minutes
- 8 medium heirloom tomatoes
- 1 tbsp. honey
- 1 tbsp. Dijon mustard
- 1 c extra virgin olive oil
- 1/4 c black fig balsamic vinegar
- 1/2 tbsp. garlic, finely chopped
- 1 tbsp. shallots, finely chopped
- 1 tbsp. green Tabasco sauce
- 1/2 tbsp. granulated sugar
- 2 tbsp. fresh squeezed lime juice
- 1/2 c crème fraîche or sour cream
- 1 small avocado
- 3 c organic arugula
- 1 tbsp. grated Parmesan cheese
- 1 tbsp. toasted pine nuts
- Kosher Salt and fresh ground black pepper
- Place the tomatoes in simmering water for 10 seconds, cool in ice water for 15 seconds. Peel and set aside.
- Place avocado pulp in a small bowl. Using a fork, mash the avocado until smooth and there are no visible lumps.
- Add crème fraîche or sour cream, lime juice, sugar, green Tabasco sauce, and season with salt and fresh ground black pepper; fold together.
- Cover and refrigerate for a least one hour, or until thick.
- Slowly toast the garlic and shallots in a cup of the olive oil until light golden brown. Be careful not to burn.
- Transfer to a medium bowl; add the mustard, vinegar and honey.
- Slowly whisk in olive oil until the vinaigrette is smooth and the ingredients are combined, season with salt and pepper to taste.
- Cut each tomato horizontally into four slices.
- Add a small amount of avocado crème on a serving plate, place tomato slice on top, layer the remaining slices with crème until you have a small tomato-avocado tower.
- Toss arugula salad with the vinaigrette and place the salad mix on top of the tomato tower.
- Sprinkle with grated Parmesan cheese and toasted pine nuts.
- Serve on a beautiful place setting, like these hand-painted porcelain dishes by Anna Weatherly. available at Amen Wardy Home in Aspen.