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.


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
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


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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