Ingredients
SERVINGS: 4 Serving(s)
- Extra-virgin olive oil
- Best-quality white wine vinegar (Artesano’s Honey Wine vinegar, white balsamic vinegar or Champagne vinegar)
- Dijon mustard
- Vermont maple syrup
- 2 pounds heirloom tomatoes, mixed varieties, chopped
- ½ to 1 pound peaches or plums, sliced thinly
- 1 small red onion, sliced thinly
- 1 bunch basil, torn or chopped
- Salt and pepper
- Arugula (optional)
- Fresh chèvre or feta crumbles (optional)
Instructions
In a large serving bowl, mix up a vinaigrette using a 2:1 ratio of olive oil to vinegar, a dab of Dijon mustard and a drizzle of maple syrup. Add chopped tomatoes, sliced fruit, red onions and basil. Toss everything together well. Season to taste with fresh ground pepper and good-quality sea salt. Serve over arugula, if desired, and crumbled chévre or feta.
