Made with crumbled Felix

With tomato season in full swing, we decided to share one of our favorite summertime recipes featuring our award-winning Felix.

Ingredients

 

Salad

• 3 lbs heirloom tomatoes cut into thick slices (or you can use heirloom cherry tomatoes, halved)
• 4 ounces Felix, crumbled
• ¼ cup roasted pine nuts or pistachio, chopped (omit if necessary)
• Fresh basil, torn to taste

 

Dressing

• 3 tbsp. Extra Virgin Olive Oil
• 2 tbsp. Red Wine Vinegar
• 1 tbsp. Honey
• ½ small shallot, minced
• 1 clove garlic, minced

 

Instructions

 

1. Whisk together vinegar, honey, minced shallots, and minced garlic.  Slowly whisk in olive oil until emulsified.
2. Arrange tomatoes on a serving platter.  Drizzle the dressing over the tomatoes and sprinkle with fresh ground pepper and sea salt flakes.  Top with Blue cheese crumbles and chopped nuts.  Serve alongside your favorite baguette or crusty bread.

 

Side note: If you are throwing a summertime cocktail party and in need of some fresh tasting hors d'oeuvres, consider serving this salad bruschetta-style.  All you need to do is buy or toast up some crostini and finely chop the tomatoes instead of slicing thick.  When composing the bruschetta, mix the tomatoes with the dressing and top each crostini slice with enough tomato to taste, but not to topple off.  Top the tomatoes with a few Blue cheese crumbles, salt and pepper.  To make these a bit less messy, you can always leave the Blue cheese out at room temp for about 30 minutes, and spread a thin layer of Blue cheese on each crostini prior to topping with the tomato mixture.