Online Magazine Spring/Summer 2003 Heirloom Tomato Salad with Fried Chevre and Smoked Shallot Vinaigrette By Chef Adam Findlay of Metropolitan Serves 2 Heirloom Tomato Salad 3-4 whole heirloom tomatoes (blanched, peeled and cooked) Baby greens for garnish Shiso or Thai basil for garnish Sea salt and cracked black pepper to taste To blanch tomatoes, place tomatoes in boiling salt water for 10-20 seconds. Immediately remove tomatoes and transfer them to an ice bath of 50% ice & 50% water. Once cool, remove the tomatoes and their outer skin should peel off easily. Slice the tomatoes horizontally about 1/2 inch thick. Fried Chevre 3 oz chevre 1 egg 1/4 c all purpose flour 1/2 c Japanese bread crumbs Roll the cheese into 2 equal-size balls and then dip them in flour. Dust off well, then place in the egg wash (1 raw scrambled egg). Roll the cheese in the bread crumbs until it’s entirely covered. In a frying pan or deep fryer, fry until golden brown at 350 degrees F. Shallot Vinaigrette 2 smoked shallots 1 tsp chopped preserved lemon 1/2 tsp whole grain mustard 1 T chopped lemon thyme leaves 1 tsp honey 1/2 c champagne vinegar 3/4 c extra virgin olive oil Salt and pepper to taste Place chopped shallots in blender with the honey, mustard, vinegar, thyme and lemon. Turn blender on medium speed and slowly drizzle in the olive oil until the mixture is completely emulsified (very thick). Season with salt and pepper. Serving Place the sliced tomatoes in a circle on the plate. Put a bit of baby greens in the middle and then the fried chevre on top. Drizzle the vinaigrette over the greens and tomatoes. Finish with cracked black pepper and sea salt.