Fustini's Oils and Vinegars
Heirloom Tomato Salad

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Heirloom Tomato Salad


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Heirloom Tomato Salad

Submitted by Corporate Chef Andy Stewart



Cilantro Dressing


Step 1. 

Whisk all together.

Step 2. 

Dust Manchego slices with corn starch, shaking any excess off.  Whisk together egg and Fustini’s olive oil and place bread crumbs on a large plate.  Bread cheese by dipping in egg then bread crumbs. Heat Fustini’s Avocado Oil in a large skillet over moderate heat.  Once the oil is hot, quickly fry cheese on both sides several minutes or until golden brown.  Drain briefly on paper towels.

Divide spring mix between serving plates and place a slice of fried cheese on top.  Stack slices of tomatoes on top of cheese alternating between yellow and red tomatoes and seasoning each layer with Fustini’s olive oil and salt.  Drizzle cilantro dressing over all and serve.

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