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Heirloom Tomato Salad with Peach and Jalapeno Vinaigrette

Food Network Canada
YIELDS
4 servings
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Ingredients

Salad

Heirloom Tomatoes, cored and cut into small wedges
1
nectarine, cut into small wedges
1
peach, cut into small wedges
2
small plum, quartered
2
small apricot, quartered
2
Tbsp extra virgin olive oil
1
Tbsp black sesame seeds, toasted
coarse salt
baby mesclun greens, to garnish

Vinaigrette

3
peach, pitted, and, chopped, coarsely
2
jalapeno pepper, seeded, and, finely, chopped
½
cup peach, nectar
¼
cup water
½
tsp sugar
2
Tbsp honey blossom vinegar
2
Tbsp rice wine vinegar
¼
cup grape seed oil
salt
pepper
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Directions

Step 1

In a stainless steel bowl place tomatoes and fruit. Drizzle with extra virgin olive oil, coarse salt and black sesame seeds.

Step 2

In a saucepot place the peaches, jalapenos, nectar, water and sugar. Over medium heat, bring to a boil. Reduce heat and allow to simmer for five minutes. Remove from heat and allow to cool. Place in a blender and puree. Add honey blossom or rice wine vinegar and olive oil while blending. Pass through a fine-mesh sieve and adjust seasoning. Refrigerate.

Step 3

In the centre of a large plate, place a small amount of tomato and fruit salad. Drizzle vinaigrette around the plate and top with a few greens.

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