Tomato Salad with Lavender Dressing
Vinaigrette:
1/3 cup OLIVE MILL Olive oil
4 T. OLIVE MILL Lavender Balsamic
1 garlic clove, minced
1 ½ T. honey
Salad:
4 handfuls arugula, stems removed
5 assorted medium heirloom tomatoes varieties
3 oz. feta cheese, crumbled
4 dried dates, pitted and diced
Slice the tomatoes in rounds (reserve liquid for vinaigrette) and let sit for 30 minutes. To make vinaigrette combine reserved liquid, oil balsamic and garlic, salt and pepper. Divide the arugula equally among four salad plates. Place the tomato rounds on top of the arugula. Sprinkle with feta and top with the dates. Cover and chill until ready to eat. Serve vinaigrette on side.
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Early Harvest Picual Extra Virgin Olive Oil
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Lavender Balsamic
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