As haphazard as it was, I've found that it works with any vinaigrette. Whether homemade or store bought, it just doesn't matter. Fleck fresh chevre into a vinaigrette and let the creamy bits float around or whisk them into a creamy emulsion. The combination is unexpected and fantastic.
Heirloom Tomatoes with Tomato-Chevre Vinaigrette.
It's high tide for tomatoes at the farmers market. All shapes, sizes, and colors undulate like waves over endless seas of tomatoes. While I fall for the pretty ones like most folks, I'm always lured by the siren song and drawn to the uglies. Happily serenaded and shipwrecked.
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The beasts and the beauties.
The Beauties.
After quartering/halving a few meaty Orange Persimmon, sugary Sun Gold, mellow Yellow Roma Banana Legs, smoky Chocolate Cherry, plummy Indigo Rose, and achingly ripe red Carmellow tomatoes, I tossed them with slivered candy onions before finishing with a scattering of fresh basil.
The Beasts.
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To whisk or not to whisk? Although emulsified creamy vinaigrettes are fine and dandy, they can be a bit heavy handed when dressing fresh summer tomatoes, so I kept it loosey-goosey by opting for a broken vinaigrette. I combined 1/4 cup tomato jus with 1/4 cup white wine vinegar, 1 teaspoon local honey, and 1/2 cup olive oil. After adding a pinch of salt and ground white pepper, I gave the mix a gentle stir before flecking creamy bits of Bluegrass Chevre into the vinaigrette.
Gorgeous heirlooms kissed with a fresh tomato-chevre vinaigrette.
Vibrant summer sweetness.
Soft bright acidity.
Subtle creamy tang.
Tomatoes on tomatoes.
Fabulous.
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