The Life of A Tomato: From Farm to Fork
Corner Springs Farm's tomatoes star in Spaghetti Pomodoro at Moto Cucina + Enoteca
Ingredients
SERVINGS: 4 Serving(s)
Dijon Vinaigrette
- 3 ounces champagne vinegar
- 2 ounces dijon mustard
- 1 clove garlic minced
- 2 teaspoons minced shallot
- 6 ounces extra virgin olive oil
- Salt to taste
Salad
- 2 pounds tomatoes (variety of heirloom and cherry tomatoes), cut into chunks
- 1 (8-ounce) tub Burrata cheese
- Balsamic syrup
Preparation
1. To prepare Dijon Vinaigrette, whisk together vinegar and mustard, add garlic and shallot. Slowly add oil and whisk until smooth and emulsified. Season with salt.
2. To assemble Salad, toss a variety of heirloom tomatoes in Dijon Vinaigrette. Pile on 4 plates, drizzle with balsamic syrup. Top each with 2 ounces burrata and micro marigolds .
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