Jasper Hill Farm Heirloom Salad

Servings: 6

Skill Level: Intermediate

½ lb. baby arugula, cleaned

1 small head fennel, trimmed and cleaned

4 pints heirloom cherry tomatoes (toy box of fresh cherry tomatoes varying in size)

1 T. extra virgin Spanish olive oil

1 ½ T. champagne vinegar

1 T. aged balsamic vinegar

1 large shallot, peeled and finely minced

1 clove garlic, smashed and minced

6 sprigs of chive, finely minced

6 oz. of Jasper Hill Farm Blue Cheese, crumbled

¼ c. micro herbs

Set a mandolin to a 1/8-inch julienne cut and shave fennel bulb into a bowl of ice water, this will cause it to curl and remain crisp and fresh.
Combine all wet ingredients, plus shallot, chives and garlic and give it a quick whisk.
Cut tomatoes in half, quarters or whatever makes sense to pile together nicely and absorb marinade. Place in a bowl add vinaigrette and toss, cover and refrigerate, toss occasionally.
On a chilled diner plate, place a small handful of baby arugula in the center of the plate and press down slightly to create a center stage. In the bowl of marinated tomatoes add the minced chives and give them a quick toss. Pile some of the tomatoes in the center of each plate. Drain the fennel and quickly toss with the micro herbs and top the salad.
Garnish with crumbles Jasper Hill Farm Blue Cheese and any remaining vinaigrette.

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