Heritage Tomato Salad, Smoked Goat Cheese, Vanilla & Cardamom Dressing


*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

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IngredientsQuantities
Smoked Goat Cheese
Goat cheese, cold smoked for 1 hour 300 g
Ricotta 300 g
Whipping cream 200 mL
Club House Celery Seed 1/2 tsp
Club House Sea Salt, French Mediterranean 1/2 tsp
Club House Pepper, Black Ground 1/2 tsp
Fennel pollen 1/2 tsp
Vanilla and Cardamom Dressing
Club House Vanilla Extract, Pure 1 tsp
Cardamom seed 3 pieces
Billy Bee Liquid White Honey 4 tbsp
Ver jus 200 mL
White wine vinegar 100 mL
Canola oil 85 mL
Garnish
Heritage tomatoes, cut 8 each
Almonds, toasted and roughly chopped 200 g
Cilantro 20 g
Cilantro powder 1 tsp
Club House Sea Salt, French Mediterranean 1 tsp
Club House Pepper, Black Ground 1 tsp
Fennel pollen 1 tsp

Instructions

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.

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