Heirloom Tomato Plate with Blue Cheese Crumbles
By: Julia Mueller
Published: Wednesday, September 12, 2012 - 8:43am

Ingredients




2 large heirloom tomatoes, sliced ¼” thick
1 Fugi apple, chopped in ½” chunks
1/8 cup pine nuts, toasted
1 to 2 ounces blue cheese crumbles
¼ cup grapeseed oil or olive oil
3 tablespoons balsamic vinegar
Kosher salt to taste
Ground black pepper to taste
Pinch dried parsley leaves
Adapted from a recipe in the New York Times: http://www.nytimes.com/2012/08/08/dining/tomatoes-are-abundant-and-delicious-this-summer-a-good-appetite.html

Preparation

1 Lay the sliced tomatoes on a large serving plate. Toast the pine nuts in a small skillet over medium high heat until golden brown, about three minutes. Sprinkle pine nuts on top of the tomato slices along with the hunks of apple and blue cheese crumbles.  In a bowl, whisk together the oil and balsamic vinegar until well combined. Drizzle the oil/vinegar over the tomato slices (you may have some leftover oil and vinegar, which you can use for salad dressing later). Sprinkle salt and ground black pepper over the sliced tomatoes to taste and garnish with fresh or dried parsley.

About

Heirloom tomato salad with apple, toasted pine nuts, blue cheese crumbles and balsamic dressing