Enjoy this salad for everyday meals or perhaps with Christmas or New Year’s dinner. If you don’t have champagne vinaigrette on hand, check out some winery tasting rooms or specialty stores including Williams-Sonoma.

Cheers! Kathy

Heirloom Tomato Salad with Champagne Vinaigrette

Serves 4

Ingredients

8 mixed heirloom tomatoes, cored and cut in wedges
3 shallots, finely chopped
3 T champagne vinegar
¼ c extra virgin olive oil
12 basil leaves, torn
1 sweet baguette
4 oz goat cheese, room temperature
1 T chopped chives

Directions

1. Toss tomatoes with shallots, vinegar, olive oil and basil. Allow to marinate for 20 minutes. Season with salt and pepper to taste.
2.  Preheat oven to 375°F. Slice baguette on a bias into 1/4 “ slices. Brush with olive oil and lay on a sheet tray. Toast for about 12 minutes until golden.
3. Serve on chilled plates and garnish with a basil sprig and a crouton spread with fresh goat cheese and chopped chives.

Enjoy with a glass of Cakebread Cellars Sauvignon Blanc.

Recipe provided by Cakebread Cellars in Napa Valley, California