Tuesday, August 24, 2010
Tomatoes and Avocadoes...
3 Tbsp reisling vinegar
1 1/2 Tbsp olive oil
2 cups salad greens of your choice
2 medium, 2 small, and 2 large organic tomatoes, cut into slices
1 large just ripe avocado halved and cut into thin slices
1/4 cup pine nuts, toasted
about 10 fresh basil leaves, torn into pieces
Whisk together reisling vinegar and olive oil and set aside. To assemble, line up 3 plates. Divide greens evenly between the three. Arrange tomatoes on each of the 3 plates, putting about an equal amount of small medium and large tomato slices on each. Top with the avocado slices, pine nuts and basil, dividing evenly between the three, then drizzle each with a bit of the oil/reisling mixture. Sprinkle each salad with a little fleur de sel and pink peppercorns. Serve immediately!