Recipe of the Week

Recipe of the Week
Cherry Tomato Salad with Blue Cheese & Pecans

Ingredients

  • 2 pints cherry tomatoes, quartered (about 4 cups)
  • 1/4 tsp. & 1/8 tsp. salt
  • 1/2 tsp. sugar
  • 2 tsp. Dijon mustard
  • 4 tsp. honey
  • 1 med. shallot, minced (about 3T.)
  • 1 T. cider vinegar
  • 2 T. extra-virgin olive oil
  • Ground black pepper
  • 1/2 c. coarsely chopped pecans, toasted
  • 2 oz. crumbled blue cheese
  • 1 1/2 T. chopped fresh tarragon leaves (or 1 1/4 tsp. dried tarragon)

Directions

  • Toss tomatoes, 1/4 tsp salt and sugar in med. bowl and let stand 30 minutes.
  • Transfer to salad spinner and spin until seeds and excess liquid have been removed, 45 to 60 seconds stirring to redistribute tomatoes during spinning.
  • Return tomatoes to bowl and add pecans, cheese, and tarragon.
  • Strain tomato liquid through a mesh strainer into liquid measuring cup, pressing on solids to extract a 1/2 cup of liquid (equal to 8 Tbsp.).
  • Combine tomato liquid, mustard, honey, shallot, and vinegar in a saucepan and simmer over medium heat for 6-8 minutes reducing liquid to 3 Tbsp.
  • Transfer to a small bowl and cool about 5 minutes. Whisk in oil, pepper and up to 1/8 tsp. salt to taste.
  • Toss gently with mixture of tomatoes, pecans, cheese and tarragon.

Serves 4-6

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