This recipe was featured In Chef Brian Henry's column, Close to Home, in the Peterborough Examiner, March 2012.
Oven Cured Tomato, Goat Cheese & Arugula Salad with Roasted Onion & Basil Camelina Vinaigrette
by Chef Michael Sterpin
- 4 Roma tomatoes, sliced in ¼ inch (½ cm) thick slices
- 3 cloves garlic, sliced thin
- 1 tbsp. (15 ml) fresh thyme leaves
- ¼ cup (60 ml) Three Farmers Roasted Onion & Basil Camelina Oil
- 1 tbsp. (15 ml) balsamic vinegar
- 4 oz. (113 gr) Crosswind Farms goat cheese
- 8 oz. (227 gr) baby arugula
- salt & pepper
Preheat oven to 225°F /105°C.
Lay out the tomato slices on a parchment lined baking sheet. Lightly drizzle some of the Camelina oil onto the tomatoes. Top the tomato slices with sliced garlic and sprinkle with thyme, salt, and pepper. Place tomatoes into the preheated oven and cook them for about an hour. Remove tomatoes from oven and let them cool.
While the tomatoes are cooling, make a vinaigrette by whisking together the Camelina oil and balsamic vinegar in a small bowl. In a larger blow, toss the arugula with just enough of the vinaigrette to lightly coat the leaves. Portion the leaves equally onto four separate plates. Equally distribute the tomato slices onto the arugula and crumble the goat cheese in equal portions over top. Spoon the remaining dressing over the salads and serve immediately with fresh bread to soak up any leftover dressing.
Camelina oil is a healthy, non-GMO oil pressed from an ancient culinary seed called Camelina. Three Farmers in Saskatchewan has brought this all natural, traceable product back to life. It's full of Omega 3 & 6, and high in vitamin E. It also has a very high smoke point making it a good choice for frying and searing.