Travis Rathbone (Food Styling: Roscoe Betsill)
If you can't find lavender leaves, substitute a few drops of lavender essential oil.
5 assorted heirloom tomatoes
1/3 cup extra virgin olive oil
2 tablespoons sherry vinegar
2 tablespoons balsamic vinegar
1 garlic clove, minced
2 teaspoons chopped lavender leaves or petals
1 1/2 tablespoons honey
Salt and freshly ground black pepper
4 handfuls arugula, heavy stems removed
4 ounces (1 cup) crumbled feta cheese
4 to 6 dried dates, pitted and diced
1. Slice the tomatoes in rounds over a small bowl to collect any liquid. Place the tomatoes in a separate bowl and let them sit for 30 minutes.
2. To make the vinaigrette, combine the tomato liquid, olive oil, vinegars, garlic, lavender and honey. Season to taste with salt and pepper.
3. Divide the arugula equally among serving plates. Place the tomato rounds atop the greens and drizzle them with the vinaigrette. Sprinkle with the feta and garnish with the dates. Serve immediately.
Nutrients per serving:
356 calories, 7g protein, 25g carbohydrates, 3g fiber, 28g fat, 25mg cholesterol, 969mg sodium