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Tomato Salad with Mustard and Honey Vinaigrette
2 teaspoons country dijon mustard
1 teaspoon honey
3 Tbs. moscatel vinegar (or champagne vinegar)
2 Tbs. red onion, finely diced
1/4 cup canola oil
2 tomatoes sliced into 6 1/2 inch rounds
3 cups market greens (or mesculun mix)
Salt and pepper to taste
Directions:
Make vinaigrette…
In a small bowl, whisk mustard, honey, vinegar, onions, pinch of salt and pepper together until combined. Slowly drizzle in oil while whisking constantly. Taste for seasonings then set aside.
Arrange 3 slices of tomato on each plate and season with salt and pepper. In a medium bowl, toss salad greens with 3-4 Tbs. vinaigrette. Gently pile the greens onto the center of the plate then drizzle remaining vinaigrette on tomatoes and around plate.
Serves 2
Chef On The Move is a place to share my recipes, cooking demos and techniques, travel and adventure tips and all things related to good food from the source, good times and good living. My many years of cooking jobs in the restaurants, homes, test kitchens and TV studios in San Francisco, Italy, and in New York with Bobby Flay, the renown chef Eric Ripert, and currently with Martha Stewart, have given me a broad and diverse range of food knowledge. Here I combine my professional experience with my life-long incurable habit of leaving my home for adventure, travel, and the search for great food.
