Heirloom Tomatoes, cored and cut into small wedges
nectarine, cut into small wedges
peach, cut into small wedges
small plum, quartered
small apricot, quartered
Tbsp extra virgin olive oil
Tbsp black sesame seeds, toasted
baby mesclun greens, to garnish
peach, pitted, and, chopped, coarsely
jalapeno pepper, seeded, and, finely, chopped
cup peach, nectar
Tbsp honey blossom vinegar
Tbsp rice wine vinegar
cup grape seed oil
In a stainless steel bowl place tomatoes and fruit. Drizzle with extra virgin olive oil, coarse salt and black sesame seeds.
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.
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.