Tomato, Smoked Mozzarella and Arugula Salad

Tomato, Smoked Mozzarella and Arugula Basil Salad with Radish, Aged Balsamic, Lemon and Olive Oil. 

Tomato, Basil, Mozzarella, Arugula, Balsamic... what is better? Well... almost nothing, except for when the tomato is heirloom and plum, the basil fresh from the garden and the mozzarella is smoked. This is one of my all time favorite dishes to eat and to make. It is visually stunning and perfect for any gathering. Make this and impress your friends and family with complex flavor, simplicity and something that is more beautiful then the ingredients themselves. 

Serves 8

Ingredients 

Smoked Mozzarella - 1 large bundle 
Heirloom Tomato - 4 each (cut into wedges)
Arugula - 3 large handfuls
Radish - 4 each sliced thin
Extra Virgin Olive Oil - 4 tbsp
Aged Balsamic - 2 tbsp
Lemon Juice - 1 lemon juiced  
Maldon Salt - to taste
Black Pepper - to taste

Method

Wash all of the produce. Next slice the tomato into some cool shaped wedges. They do not have to be perfect or all the same. I like to slice the tomato in half from top to bottom, then cut those halves into 4 or 5 pieces. Then cut those wedges in half so they are sorter thicker. Do it at different angles so when they lay on the plate they make different shapes. 

Do the same with the mozzarella. and slice the radish. 

Lightly dress the arugula with olive oil, lemon, salt and pepper. 

To prepare the plate by evenly placing the mozzarella and tomatoes around. Season them with a bit of salt and pepper. Spread the arugula around the plate and top with radishes. Then drizzle the whole plate with some more olive oil and the balsamic. Give a few cracks of pepper and serve! 

Warming Up Your Spring Salad

This dish came out of necessity. Really, it did. I had a few ingredients laying around and I decided to toss them together with a variety of techniques. I have to admit, I surprised myself. The result was a beautifully balanced and textually magnificent warm salad. Put a piece of fish on top and you have an impressive dish that will delight your awaiting taste buds. 

Charred Edamame, Pine Nut, Pea Shoot and Shallot Salad

Ingredients

Pine Nuts - 1/8 c
Edamame - 1/4 c (shelled)
Shallot - 1/2 each (sliced)
Pea Shoots - 1 small handful
Lemon Zest - 1/4 tsp
Honey - 1/4 tsp
Extra Virgin Olive Oil - 2 tsp
Lemon - 1/4 each
Parmesan Cheese - 2 tsp (shaved)

Method

Start off by toasting your pine nuts over medium heat and roll the pine nuts around until they become golden, beautiful, and aromatic. Empty the pan and reserve these on the side (we will use them in a moment). While your pine nuts are working, slice the shallot. 
Next turn the heat up and add some oil - toss the edamame into the pan and let it sit for a min or so. We want these little guys to get a char. Give the beans a few stirs so they are nice and toasted, lower the heat and add the remainder of oil, honey, shallot, and lastly, the pine nuts. 
Cook over medium heat for a minute. Right at the end, toss in the lemon zest and the pea shoots. Now take the pan off the heat and with a spoon gently fold all the ingredients together. 
Finish the dish with a bit of grated parm and your favorite finishing oil. 

Serve and enjoy.