Maisonette Heirloom Tomato Salad With Goat Cheese and Arugula
March 22, 2013
Categories: Fresh Tomatoes, Lunch, Main Dish, Salads, Vegetable Salad, Dairy, Cheese, Fruit, Tomato, French, North American, Clone/Copycat Recipes, Easy/Beginner Cooking, One-Pot Meal, No-Cook, Quick Meals, Baby Shower, Brunch, Christmas, Easter, Entertaining, Fall/Autumn, Father's Day, July 4th, Ladies Luncheon, Mother's Day, Potluck, Summer, Sunday Dinner, Weeknight Meals, Hand Mix/Whisk, Vegetarian, Cream Cheese more
"Simple and delicious, this recipe hailed from the renowned Maisonette restaurant of Cincinnati, Ohio."
- Serving Size: 1 (378 g)
- Calories 486.6
- Total Fat - 41.1 g
- Saturated Fat - 8.8 g
- Cholesterol - 19.8 mg
- Sodium - 341 mg
- Total Carbohydrate - 19.5 g
- Dietary Fiber - 6 g
- Sugars - 9 g
- Protein - 15.9 g
- Calcium - 405.8 mg
- Iron - 2 mg
- Vitamin C - 62.2 mg
- Thiamin - 0.2 mg
Thinly slice tomatoes and arrange on salad plates in an overlapping fashion forming a ring, alternating colors as you go.
Season tomatoes with salt and pepper and drizzle lightly with some of the olive oil and balsamic (reserve some for the arugula).
Press wheels of goat cheese into the chopped pistachios, covering both sides.
Place arugula into a small bowl and toss gently with olive oil, juice of the lemon, balsamic, salt, and pepper.
Place approximately one cup of the arugula salad into the center of the tomatoes.
Top arugula with pistachio goat cheese and garnish with tomato if desired.
Tips & Variations
No special items needed.