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  • Bijou Tomato Salad With Goat Cheese And Bacon

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    Bijou Tomato Salad With Goat Cheese And Bacon
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 Tbsp. shallots, diced (30mL)
    • 1 tsp garlic, coarsely minced (5mL)
    • 2 tsp ancho chile, grnd in mortar and pestle (10mL)
    • 1 Tbsp. maple syrup (15mL)
    • 1 Tbsp. sherry vinegar (15mL)
    • 1 x juice of 1/2 lime
    • 1 tsp chilpotle peppers in adobo sauce, pureed (5mL) salt freshly grnd black pepper
    • 6 Tbsp. extra virgin olive oil (90mL) Onion Compote
    • 4 x torpedo onions
    • 1 x clove clv garlic, sliced thinly
    • 2 x bay leaves, fresh if possible
    • 2 Tbsp. balsamic vinegar (30mL)
    • 4 Tbsp. extra virgin olive oil (60mL) salt freshly grnd black pepper Grilled Tomatoes
    • 4 x organic tomatoes extra virgin olive oil salt freshly grnd black pepper
    • 6 ounce organic slab bacon, cut into 1/4-inch (2/3 cm) batons, cooked (180g)
    • 1/2 c. organic chevre (soft goat cheese) (125mL)
    • 2 c. organic salad greens (500mL)

    Directions

    1. In a blender, combine all the ingredients, except the extra virgin olive oil, till they form a paste. When thoroughly combined, add in the oil slowly to create an emulsion. Allow the dressing to sit for 30-45 min so which the flavours have time to fully develop.
    2. Onion Compote:Remove the outer peel from the onions, trim off the green stalk and trim the root end to remove the root hairs. Without cutting through the root end, quarter the onions (leaving the root onion allows the onion to stay in one piece while cooking).
    3. Place the onions in an oven-proof pan with the garlic, bay leaves, balsamic, extra virgin olive oil, salt and pepper. Cover with an oven-proof lid and place in oven. Roast for 10 to 15 min till tender. Remove from the oven and hold hot.
    4. Grilled Tomatoes:Preheat grill or possibly grill pan.
    5. Take a thin slice off the bottom of the tomato and cut 1/2-inch (1 cm) thick slices. Repeat with remaining tomatoes. Drizzle lightly with extra virgin olive oil and season with salt and pepper. Working in batches, grill the tomatoes over medium heat. Cook till lightly marked, season and turn slices over. The first side down will be the presentation side. When softened, but not mushy, remove to a plate and season with more salt. Repeat till all the tomatoes are grilled.
    6. To Assemble:To assemble the salad, place one onion in the centre of each plate. Place a couple of tomato slices on top and season with salt and pepper. Sprinkle the bacon on the tomato and then take some of the greens between thumb and forefinger and make a small stack. Place this on top of the tomato. Top with a quenelle of goat cheese (use two spoons to create an egg shaped portion of cheese) and drizzle with the vinaigrette. Serve.

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