Behind the Recipes
Heirloom Tomatoes with Fromage Blanc and Aged Banyuls Vinegar by Chef Jason Berthold
Makes 2 servings
INGREDIENTS:
6 large heirloom tomatoes
4 oz. arugula leaves, picked
4 slices thickly-sliced country bread
1 tsp. Dijon mustard
2 tbsp. aged Banyuls vinegar
1/3 cup olive oil
1/2 gal. milk
1/3 cup Champagne vinegar
1 tbsp. salt
As needed: salt, pepper, grey salt, olive oil
PREPARATION:
For the Salad:
1. Slice the tomatoes into bite-sized wedges.Set aside.
2. Pick and wash arugula leaves. Spin in salad spinner. Set aside.
For the Vinaigrette:
1. Place mustard and vinegar in a mixing bowl. Mix vigorously while slowly drizzling in olive oil.
2. Season with salt and pepper, mix and reserve.
For the Fromage Blanc:
1. In a saucepan, heat the milk to exactly 175 degrees F (using a meat thermometer or similar)
2. When temperature is reached, add vinegar and salt and stir briefly.
3. Remove from heat and allow mixture to cool to room temperature (about 1 hour).
4. Line a collander or mesh sieve with cheesecloth.
5. Drain mixture through the cheesecloth for 1 hour (or longer if drier cheese is desired). Reserve.
For the Bread:
1. Drizzle olive oil on both sides of bread slices and season with salt and pepper.
2. Place on a hot grill and cook on both sides until lightly charred.
To Assemble:
1. On a small round or rectangle plate, arrange tomato slices and season with grey salt and pepper.
2. Arrange arugula leaves on and around tomatoes.
3. Lightly spoon vinaigrette on and around tomatoes and arugula.
4. Garnish with fromage blanc crumbles.
5. Serve with a slice of grilled bread.
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