Online Magazine Spring/Summer 2003   Heirloom Tomato Waldorf Salad By Chef Zane Holmquist of Stein Eriksen Lodge Serves 6-8 people Waldorf Dressing 1/4 c mayonnaise 4 T white wine vinegar 1 tsp lemon juice 1 tsp sugar 1 shallot, finely minced Salt and white pepper to taste Mix all ingredients together and season. The dressing should be sweet-tart and well seasoned. Heirloom Tomato Salad 4-5 medium size vine ripened tomatoes (Get a mix of varieties such as heirloom, small grape or pear, green, yellow, Roma, striped.) 5 stalks of celery and all the celery leaves 1/4 c rough chopped walnuts, lightly toasted 1/8 c walnut halves, lightly toasted 1/8 c golden raisins, poached in water and sugar 1/4 c waldorf dressing 2 bunch watercress 1 tsp walnut oil 1 tsp white wine vinegar Salt and white pepper to taste Dice the large tomatoes into bite-size pieces, cut small tomatoes in half. Also dice the celery about 3/4 the size of the tomatoes and chop the celery leaves. Mix the tomatoes, celery, celery leaves and chopped walnuts together with the dressing and set aside. Do not overdress the salad. To plump the raisins, boil 2 parts water and 1 part sugar; drop the raisins in for about 10 seconds, remove and let cool.Cut the stem from the watercress, wash and dry it. Toss the watercress with the walnut oil, white wine vinegar, salt and pepper. Serving Place the salad on a serving platter and add the waldorf dressing to the watercress. Garnish the plate with the walnut halves, rosemary and golden raisins.