This recipe was created for Club House for Chefs by: Benet Hunt, Executive Chef of Ayden Kitchen + Bar in Saskatoon.
For the Smoked Goat Cheese: Whip together in a stand mixer until thick. Season with Club House Sea Salt, French Meditteranean, Club House Black Pepper Ground and fennel pollen. Place in a piping bag and reserve for use.
For the Vanilla and Cardamom Dressing: Place all of the ingredient's minus the canola oil into a blender. Blend until smooth and pass through a chinois. Add the canola oil and set aside.
For the Serving: Season tomatoes with Club House Sea Salt, French Mediterranean, Club House Black Pepper, Ground and fennel pollen. Arrange tomatoes on a plate in a decorative manner. Add dots of whipped smoked goat cheese and vanilla and cardamom dressing. Garnish with cilantro, almonds and cilantro powder. Serve.
