Years ago when we were on a trip to Las Vegas, we had a wonderful tomato dish at the Wolfgang Puck restaurant in the MGM. It had some sort of sweetened nuts on it and some bleu cheese and a vinaigrette. I have no idea how what his recipe was, but I’ve done my own take on it that I like a lot. Hope you do, too!
- Fresh tomatoes, sliced (you can use either full-sized ones or cherry tomatoes)
- Bleu cheese crumbles
- 5 Spice Nuts
- Essential Vinaigrette
Thinly slice your tomatoes. I love to use a combination of red and yellow. The yellow are low acid, plus the color variety is nice. Arrange on your platter or in your dish. Sprinkle on the bleu cheese crumbles.
Drizzle on the Essential Vinaigrette, then top with a smattering of the Five Spice Nuts. Garnish with a little sprig of basil.