Heirloom Tomato, Arugula, Egg and Goat Cheese Salad

Heirloom Tomato, Arugula, Egg and Goat Cheese Salad

From: Chef Cindy Pawlcyn, Mustard's Grill, Napa, CA. Yield: 12 servings.

¼ cup balsamic vinegar

as needed, sea salt

as needed, fresh ground pepper

¾ cup extra-virgin olive oil

4 lb. heirloom tomatoes (multi-colored, if desired, for visual interest)

6 cups arugula

½ cup parsley, cho

Register to view the full article

Register to view this article

Already a member? .

TAGS: Archive