Photo: Anna Pelzer
Heirloom Tomato and Plum Salad with Raspberry Vinaigrette, Goat Cheese and Arugula Pesto
14 ingredients
Serves 8.
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Chef Sean Brock created this salad to showcase summer ingredients at their seasonal peak. For optimal flavor, buy the best heirloom tomatoes and plums you can find at a local farmers’ market or farmstand.
Estimated Nutrition (whole recipe, rough)
787
Calories
21g
Protein
66g
Fat
37g
Carbs
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine Nut | 1 oz (28g) | 191 |
| Grapeseed Oil | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Goat Cheese | 1 oz (28g) | 103 |
| Raspberry | 1 cup (123g) | 64 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 5 oz. arugula
- 1 large garlic clove
- 3/4 cup grapeseed oil
- 1/4 cup olive oil
- 4 oz. pecorino cheese, grated
- 4 oz. pine nuts, lightly toasted
- Kosher salt and freshly ground pepper, to taste
- 3 medium heirloom tomatoes, about 2 lb. total, cored
- Extra-virgin olive oil for drizzling, plus 1/2 cup
- Kosher salt and freshly ground pepper, to taste
- 1/2 cup raspberry vinegar
- 2 ripe plums, pitted and thinly sliced
- 4 oz. goat cheese, crumbled
- 1 1/2 oz. arugula
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes