Heirloom Tomato Salad with Mustard Vinaigrette

Heirloom Tomato Salad with Mustard Vinaigrette
32 servings


Ingredients Weights Measures
Mustard Vinaigrette
malt vinegar - -
GREY POUPON Country Dijon Mustard - -
brown sugar, packed - -
green onions, chopped - -
LEA & PERRINS Worcestershire Sauce - -
minced fresh garlic - -
capers, drained, chopped - -
anchovies, finely chopped - -
freshly ground black pepper - -
dried oregano leaves - -
sea salt - -
extra virgin olive oil - -
red heirloom tomatoes, each cut into 4 slices - -
yellow heirloom tomatoes, each cut into 4 slices - -
salt and pepper - -
fennel, thinly shaved - -
frisee - -
fresh basil, chiffonade, divided - -
Kalamata olives, cut in half - -
Parmesan cheese, shaved - -
ciabatta bread, thinly sliced, rubbed with garlic and oil and toasted - -


MUSTARD Vinaigrette: Process all ingredients except oil in food processor until blended. Transfer to bowl. Refrigerate 30 min. to allow flavors to blend. Gradually whisk in oil until well blended. Refrigerate until ready to use.

FOR each serving: Place 2 slices each red and yellow tomatoes in center of serving plate, overlapping slightly; season with salt and pepper. Drizzle with 1-1/2 tsp. Mustard Vinaigrette; top with 1/4 cup fennel.

TOSS 1/3 cup frisee with 1-1/2 tsp. each basil and Mustard Vinaigrette. Place on top of tomato slices; top with 4 olive halves and 1/4 oz. cheese. Season with salt and pepper. Lean 1 toast slice on side of salad.

Kraft Kitchens Tips

Make Ahead
Mustard Vinaigrette can be prepared ahead of time. Refrigerate up to 48 hours before using as directed.
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