Article: Recipe: Heirloom Tomato Salad With Warm Goat Cheese Fondue

Heirloom Tomato Salad with Warm Goat Cheese Fondue

Serves 4

2 pounds assorted heirloom tomatoes

8 ounces fresh goat cheese

1/2 cup heavy cream

2 tablespoons sherry vinegar

6 tablespoons extra virgin olive oil

1/4 cup pesto (optional)

Salt and pepper

1/2 cup chopped herbs (basil, parsley, chives, or a combo)

1/2 cup pine nuts, toasted (optional)

1. Wash and core the tomatoes and cut into desired shapes.

2. In a small pan over medium-low heat, combine the goat cheese and cream and cook, stirring occasionally, until melted, 7-10 minutes. Season lightly with salt and pepper. Keep warm.

3. In a mixing bowl, combine the vinegar and oil. Stir in the ...

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