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Tomato Salad

Tomato Salad

2 cups large irregular or rustic dice heirloom tomato
1 cup pitted nicoise olives
1 ea large bulb fennel cut julienne
2tbls clover dairy sweet butter
3tbls chopped Italian parsley
.25 cup St Helena Lemon Oil
Sea salt and white pepper to taste

Caramelize fennel: 
Melt 2tbl butter in a medium skillet over medium heat. As the butter melts add fennel and season after 3 minutes reduce heat to low and cook 4-6 minutes until the fennel lightly caramelizes. Remove from heat and cool to room temperature.

To finish:
Place tomatoes, olives and fennel in a mixing bowl. Add olive oil and parsley. Season with salt and pepper to taste. Then place a large chef’s spoon or two over each salmon paillard and serve.

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