Heirloom Tomato Salad With Roasted Garlic Vinaigrette And Chèvre Stuffed Piquillo Peppers Recipes

Steps:

• Using a serrated knife, slice the tomatoes into ½-inch (1 cm) thick rounds.
• Arrange the sliced tomatoes on a plate, alternating colors if desired.
• Drizzle with the olive oil and balsamic vinegar, and sprinkle the feta and parsley on top.
• Enjoy!

Steps:

• For the vinaigrette: Preheat the oven to 400°F. Put the garlic cloves on a square of aluminum foil. Add the 1 teaspoon olive oil and season with salt and pepper; toss to coat. Seal the foil around the garlic to make a package and bake until the garlic is tender, about 40 minutes. On a cutting board, mash the garlic to a paste with the side of a chef's knife. In a small bowl, whisk together the vinegar, shallot, mustard, and garlic paste. Whisk in the 1/3 cup olive oil. Season with salt and pepper.
• Without tearing the piquillo peppers, remove the seeds with your finger. In a small bowl, combine the goat cheese, finely chopped pecans, chives, parsley, and mashed garlic. Stuff the peppers with the seasoned goat cheese, dividing it evenly.
• Core the tomatoes and cut them into large wedges or chunks. Put them in a large bowl and add the basil leaves, tearing them into smaller pieces. Add half of the dressing and toss well. Add the mixed lettuces and coarsely chopped pecans and toss again, adding more dressing as needed to coat the greens lightly. Taste for seasoning. Divide the tomato salad and the stuffed peppers among 6 large plates and serve immediately.
• Enjoy with Cakebread Cellars Sauvignon Blanc or another young and crisp white wine.