Heirloom Tomatoe Salad

You will need

5 shallots, peeled
1/2 cup chopped Italian parsley
1/2 cup chopped tarragon
1/4 cup chopped basil
1 cup walnut oil
Salt and ground pepper to taste
6 heirloom tomatoes, cut into four thick slices each
1/2 cup cherry tomatoes, cut in half
1/4 cup toasted walnut pieces
3 ounces St. George cheese or any local goat’s milk cheese, shaved or crumbled
1 cup arugula

Roast shallots in a small pan with a few drops of walnut oil until golden brown. Let cool to room temperature (about 20 minutes).

Combine herbs and shallots in a blender for three minutes. Slowly drizzle in walnut oil and puree until smooth. Season the resulting salsa verde with salt and ground black pepper.

This is one of my all time favorites. I like to make extra dressing and keep it for salads. –Bridget


Bridget Batson, runner, healthy eating enthusiast, recipe contributor at Runner’s World, and head chef at Gitane, is using her culinary expertise and nutrition knowledge to help you eat right and eat well during the 2011 training season. We’ll be including a new recipe each week that not only helps you meet your nutritional needs as a runner, but tastes good as well! For more information about Bridget Batson or Gitane Restaurant, please visit www.gitanerestaurant.com
Gently toss the sliced tomatoes and the cherry tomatoes in the salsa and arrange on plate. Sprinkle with toasted walnuts and cheese, then top with arugula.