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ARUGULA SALAD goat cheese fondue and truffle smoked tomatoes

serves 4 

Amount                      Ingredients 
1#                                Arugula, wild or baby

dressing
¼ cup                           White balsamic vinegar
¼ cup                           Extra virgin olive oil
½ cup                           Vegetable oil
2 tbsp                          Chives, chopped fine

smoked tomatoes
4 ea                             Roma tomatoes cut in half lengthwise
as needed                  Hickory chips, soak in water for ½ hour
as needed                  Coal
to taste                        White truffle oil

goat cheese fondue
2 tsp                            Extra virgin olive oil
1 each                         Shallots, minced
1 cup                           Heavy cream
3 T                               Toasted fennel seed, ground
8 oz                              Goat cheese
to taste                        Salt and pepper

Method:
1.  Arrange tomatoes on a sheet pan cut side down, light coal and add chips. 


2.  Place tomatoes in smoker and smoke for 20-30 minutes.


3.  Remove and slowly roast in a 250 ºF oven for approximately 1 hour or until skin has separated 
     from the meat of the tomato.  Remove from oven and remove skin. 


4.  Cut in half lengthwise.  Drizzle with truffle oil and set aside.


5.  Sweat shallots and fennel seed in a small amount of oil.


6.  Add heavy cream and bring up to a boil, reduce to a simmer.


7.  Reduce by 1/3, put mixture into a blender and add goat cheese to thicken.


8.  Season with salt and pepper.  Keep warm.


9.  In a bowl combine vinegar and oils emulsifying completely.  Add chives and adjust seasoning.

To plate:    drizzle goat cheese fondue on plate.  Place 3 tomato wedges in center of plate.  Dress arugula with vinaigrette, salt and pepper.  Place on top of tomatoes and serve.

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