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Heirloom Tomato and Plum Salad with Raspberry Vinaigrette, Goat Cheese and Arugula Pesto

Williams Sonoma
  • 25 minutes
  • Serves 8

INGREDIENTS

6 1/2 oz

Arugula

1

Garlic clove, large

3

Heirloom tomatoes, medium

2

Plums, ripe pitted and thinly sliced

2

Kosher salt and freshly ground pepper

3/4 cup

Grapeseed oil

1/4 cup

Olive oil

1

Olive oil, Extra-virgin

1/2 cup

Raspberry vinegar

4 oz

Pine nuts, lightly toasted

4 oz

Goat cheese

4 oz

Pecorino cheese, grated