Fresh Mozzarella and Heirloom Tomatoes with a Roasted Tomato Vinaigrette
Ingredients for the Salad: (to taste)
- Fresh Mozzarella
- The Best Heirloom Tomatoes
- Micro Arugula
- Blanched Asparagus
- Sea Salt
- Fresh Cracked Pepper
- Roasted Tomato Vinaigrette
- Ingredients for the vinaigrette:
- 6 Roma Tomatoes
- 2 Shallots
- 1 Carrot
- 1/2 Cup Balsamic Vinegar
- 1 Cup Extra Virgin Olive Oil
- 1/3 Bunch Parsley Chopped
- 1/2 Bunch Fresh Thyme
- Pinch Sea Salt
- Fresh Cracked Pepper
Procedure for the Vinaigrette:
- Roast Roma tomatoes with a touch of olive oil and fresh thyme in the oven at 350 degrees for 35 minutes.
- Let tomatoes cool and chop into small pieces. Discard thyme.
- Chop carrots and shallots to a very small dice and add to mixing bowl.
- Then add balsamic vinegar, extra virgin olive oil, parsley, sea salt and fresh cracked pepper.
- Mix with a whisk briefly to incorporate all of the ingredients.
- It is best when it is room temperature so it is necessary to take it out of the refrigerator 45 minutes before serving.
- Procedure for the Salad:
- Slice heirloom tomatoes and fresh mozzarella.
- Season the cheese and tomato with sea salt and fresh pepper.
- Start with asparagus on the bottom and stack fresh mozzarella and then tomato on top.
- At this point, spoon some of the dressing on top of the stack and then around the plate.
- Finish the salad by adding a bunch of the micro arugula on top of the stack.
Serve and enjoy! Buon appetito!
About Marc Schoenfield Chef partner at Il Fornaio San Francisco
Originally from New York, New York Mark came to Il Fornaio after working in the city of San Francisco for 8 years in various other restaurants in the bay area for a total of 12 years in San Francisco. Marc has been working at Il Fornaio since 2005. Before Il Fornaio, he was the opening chef at Medjool and the executive chef at Red Herring, a restaurant in the Real restaurant group.
In New York, Marc worked at Le Dock, Tapika, and Main Street to name a few. Italian food was always a draw and, in 2002, he was able to go to Italy for his first time. He was able to experience true Italian rustic food. This sealed the deal. On his return, the focus was Italian cuisine and has ever been since.
