HEIRLOOM TOMATO SALAD WITH FRESH MOZZARELLA AND BASIL BALSAMIC VINAIGRETTE
From Lark Creek Walnut Creek
By Chef Scott Wall
6-8 each Large Heirloom Tomatoes, cored, sliced 1/2 in. thick
8 ounces Fresh Mozzarella Cheese, Sliced 1/4 in thin, 12 Slices
3 each Bunches of Arugula, cleaned, trimmed
1 cup Basil-Balsamic Vinaigrette, recipe follows
1 cup Cherry Tomatoes, halved
6 each Large Basil Tops, for garnish
To taste Salt and Pepper
1. Combine first three ingredients into a large salad bowl. Season with salt and pepper and dress well with vinaigrette.
2. Using chilled salad plates, arrange arugula on the bottom of the plate and stack slices of cheese and tomatoes. Pour remaining vinaigrette over the top of the salad. Garnish with basil tops and cherry tomatoes.
BASIL-BALSAMIC VINAIGRETTE Makes 1 cup
¼ teaspoon Dry Mustard
2 each Garlic cloves, finely minced
½ cup Red Onion, finely minced
2 tablespoons Fresh Lemon Juice
2 ounces Balsamic Vinegar
6 ounces Extra Virgin Olive Oil
1/3 cup Basil, chopped
½ teaspoon Kosher Salt
½ teaspoon Black Pepper
Incorporate all ingredients in a bowl. Wait at least a ½ hour before serving so the flavors have a chance to blend.
Lark Creek Walnut Creek Chef Scott Wall will offer a three-course heirloom tomato dinner on Wednesday, October 1st in the Oakville Room, hosted by his tomato purveyor who he met at the Walnut Creek farmer's market. Each savory course will feature heirloom tomato and will be followed by delectable cookies and brownie bites from the pastry kitchen. The dinner will be $49/person. Please call the restaurant at 925.256.1234 for more information.