Tomato And Artichoke Salad

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Healthy salad from marcus samuelsson of aquavit. You can use a coffee grinder and grind pistachios to make the pistachio flour. Pairs nicely with a dry sauvignon blanc

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Steps

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Cook artichokes in a pot with the port wine , white wine and some salt and pepper until fork tender.

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Remove leaves and leave just the heart.

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Bring a second pot of water to a boil.

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Remove stems from the tomatoes & make a tiny slit in the top of each.

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Blanch tomatoes in boiling water and place immediately in an ice bath.

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Remove the skin and slice the tomatoes into eighths.

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In a medium bowl , combine vinegar and olive oil and season with salt and pepper.

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Place tomatoes and arugula into the vinaigrette mixture.

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Dress salad with vinaigrette.

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Place salad in a single line on plate alternating tomatoes and artichokes.

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Ingredients

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artichoke bottoms, tomatoes, pistachios, white port, white wine, arugula, salt and pepper, sherry wine vinegar, olive oil