Chef Nils' recipe of the Month for September

avacadoandtomato.jpg

INGREDIENTS

Yield: 4 servings

Heirloom Tomato, 2lbs
Vidalia Onion, 8oz
Avocado, 2 each
Multi Grain Bread, 4 slices
Pecorino Romano, 2 oz
Balsamic Vinegar, 4 oz
EVOO, 6 oz
Salt, 0.1 oz
Pepper, 0.1 oz
Thyme, 0.25 oz
Dijon Mustard, 1 oz
Honey, 1 oz

METHOD

1) For the vinaigrette combine all ingredients except for the oil in a blender.
2) On lowest level, start the blender, slowly increasing speed.
3) Slowly drizzle the oil into the mixture to create an emulsification.
4) Place viniagrette in plastic container and store in fridge for up to 7 days.
5) Slice the heirloom tomatoes into 1/4 inch thick slices.
6) Slice the vidalia onion into same size slices.
7) Cut the avocado in half lengthwise, twist to separate halves.
8) Using knife carefully cut into core (pit) of the avocado, twist free from avocado.
9) Using a spoon scoop out avocado, trying not to damage the shape of the avocado.
10) Toast the sliced multi grain bread in a toaster for a couple minutes.
11) On large plate place the multi grain bread in center of the plate.
12) Shingle the tomato and vidalia onion evenly over the top of the bread.
13) Slice the avocado 80 % of the way, leaving the top of the avocado intact.
14) Gently push down on avocado, fanning out the slices of the avocado.
15) Drizzle dressing over top of tomato and onion, and around the plate.
16) Place the fanned avocado on top of tomato/onion salad.
17) Shave pecorino romano over top of salad.
18) Sprinkle with salt and pepper.

Enjoy with some bubbles or glass of pinot grigio
Cheers, Chef Nils