Jacob's Farm Heirloom Tomato and Avocado Salad with Aged Balsamic Vinegar

Jacob's Farm Heirloom Tomato and Avocado Salad with Aged Balsamic Vinegar

Ingredients
  

  • 1 large shallot sliced into thin rounds
  • 3 Tbsp red wine vinegar
  • 1 large garlic clove chopped fine
  • 1/2 tsp mayonnaise
  • kosher salt
  • fresh ground pepper
  • 3 Tbsp extra virgin olive oil
  • 4 each ripe Hass avocados cut in half pitted and cubed into 1-inch pieces
  • 3 large heirloom tomatoes cubed into 1-inch pieces
  • 1/2 cup chopped fresh basil
  • 4 ounces ricotta salata cheese shaved thin using a cheese slicer, box grater, potato peeler, or mandoline
  • 4 Tbsp aged balsamic vinegar

Instructions
 

  • Soak sliced shallots in a cup of ice water for 10 minutes. Stir frequently, drain and pat dry. Set aside.
  • In a non-reactive bowl, whisk the red wine vinegar, garlic, mayonnaise with salt and pepper until smooth and well incorporated. Continue to whisk steadily while drizzling in the extra virgin olive oil until thoroughly incorporated into the dressing. Place avocados in a separate non-reactive bowl and top with 3 tablespoons dressing, toss until evenly coated. Set aside.
  • In another nonreactive bowl, toss prepared shallot, tomatoes, basil and remaining dressing until evenly coated. Add salt and pepper to the tomato mixture to taste. Set aside.

To serve

  • Divide avocados evenly onto 8 salad plates. Spoon the tomato mixture over the avocados and sprinkle with Ricotta Salata cheese. Drizzle aged balsamic over each salad. Serve immediately.

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