Ingredients
- 5 medium to large heirloom tomatoes, different varieties are best
- 4 cups green filet beans, washed, trimmed and blanched
- 2 shallots, thinly sliced
- 1/4 cup parsley, coarsely chopped
- 1 tablespoon chives, finely chopped
Preparation
Garnish
1/4 cup hard cheese (Canreg Station & Dairy has a great pecorino)
sea salt and cracked pepper
olive oil
Basil vinaigrette
8 cloves of garlic
6 tablespoons Dijon mustard
8 tablespoons local honey
2 cups fresh-picked basil, washed
1 cup red wine vinegar
5 tablespoons balsamic vinegar
4 tablespoons kosher salt
4 teaspoons fresh cracked pepper
2 cups of olive and canola oil
Combine all the vinaigrette ingredients in a food processor. Keep the processor running while adding in a stream of the olive and canola oils, until emulsified. Adjust the seasoning and acid to taste.
Assembly
To assemble the salads, slice the tomatoes into thick slices, placing one of each type of tomato onto 4 dinner plates, sprinkle with sea salt and pepper and drizzle with a bit of olive oil. Toss the beans, shallots and herbs with the basil vinaigrette and mound into the centre of the tomato slices. Garnish the salad with
