Salad
5 Each Heirloom Tomatoes
1 Each Watermelon
1 Each Red Onions
2 tsp Chive Chopped
1 ½ Cup Burgos Cheese
1 Cup Crunchy Oil Cured Olives
1 tsp Lime Zested
1/2 Cups Mint Leaves Picked
Tomato and Sherry Vinaigrette to Taste
Sea Salt To Taste | Serves 10
Cut the tomatoes and watermelon into bite-sized chunks. Slice the onion into thin slices and rinse with cold water. Dress tomatoes, watermelon, red onion, and chives with the tomato vinaigrette and season with salt. Garnish with crumbled burgos cheese, crunchy oil-cured olives, a sprinkle each of sea salt and lime zest, and torn mint leaves. Drizzle with more tomato & sherry vinaigrette.
Tomato Vinaigrette
2 Cups Ripe Tomatoes, cut into chunks
1/2 Cup Garlic, sliced
1 tsp Shallot, minced
2 tsp Honey
6 tsp Sherry Vinegar
1 cup Canola Oil
Salt to taste
Blend tomato garlic, shallot, honey, sherry vinegar, and salt in a s slow blender speed with the motor running slowly drizzle in canola oil to emulsify, season to taste.
Crunchy Oil-Cured Olives
1 ½ Cups Pitted oil cured olives
4 Cups canola oil for frying
Salt to taste
Preheat the canola oil in a fryer or heavy-bottomed stockpot to 325°. Break apart the olives to expose more surface area. Fry until olives are crispy. Drain on paper towels. Cool. Chop olives to a coarse crumble. Fry for 5-10 more seconds until crispy. Be careful not to burn. Drain on paper towels, and cool. Store in an airtight container.
