May 2013

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Here is a summertime recipe I just love!
(I omit the shallots though)

Torn Tomato Salad with Goat’s Cheese
Serves 8

8 vine-ripened tomatoes
400 gm cherry tomatoes
2 golden shallots, thinly sliced
2 tbsp sherry vinegar
80 ml (1/3 cup) extra virgin olive oil
1 tsp white sugar
160 gm mature goat’s cheese

1 Place a sieve over a large bowl to catch juices and, using your hands, coarsely tear vine-ripened tomatoes into large pieces. Squash cherry tomatoes between your fingers and add to sieve. Scatter with 2 tsp sea salt and stand for 20 minutes, then pour juices into a small saucepan, add shallot and simmer over medium heat for 5 minutes or until reduced to 2 tbsp. Add sherry vinegar, olive oil and sugar and season to taste with sea salt and freshly ground black pepper.
2 Transfer tomatoes to a serving bowl or platter and drizzle with dressing. Thinly slice mature goat’s cheese, scatter over tomatoes and serve immediately.

H. Mark Delman

Thanks Michaele. This is right up our alley; my wife and daughter are huge goat cheese fans and we will surely give this recipe a try.

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