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Brandywine Tomato Salad With Shallots And Armagnac Recipe

by Global Cookbook

Ingredients

2 med fully ripe brandywine or possibly other flav, orful heirloom 2 sm shallots chopped fine 2 Tbsp. fine armagnac or possibly cognac

1 Tbsp. extra virgin extra virgin olive oil 1 bn stemmed arugula 1 x salt and pepper to taste

Directions

1. Core tomatoes, cut in half, and slice 1/4 inch thick. Place chopped shallots in a fine meshed cheesecloth and squeeze dry.
2. Wassh the arugula very well, spin till dry and remove all the stems.
3. Place in a plastic bag and allow to crisp for 30 min in the refrigerator. Cover a glass plate with the arugula and decoratively arrange the tomato slices on top. Sprinkle with the shallots. Just before serving season with salt and pepper. Drizzle the armagnac and extra virgin olive oil over the tomatoes and serve immediately.
4. Seed Savers, From the PreservationGarden.

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