Heirloom Tomato Salad with Garlic Sage Vinaigrette



6.5 oz. Sherry vinegar
3 cups Olive oil
1 cup Vegetable oil
1 small Shallot, minced
1tbsp. Garlic, minced
1 oz. Dijon mustard
½ cup Fresh sage leaves, chiffonade
4 medium Heirloom tomatoes
to taste Kosher salt
to taste Ground black pepper


• Lightly sweat the minced garlic just to release some aroma but not to color it.
• Add all ingredients in a bowl and wisk together to incorporate. • Slice the tomatoes into ¼ inch slices. Arrange decoratively around the plate Season with sea salt and fresh cracked pepper. Drizzle with garlic sage vinaigrette to taste
• Garnish with warm corn casserole, leaves of micro sage and roasted pumpkin seeds.

6710 E. Cave Creek Road , Cave Creek, AZ, 85331