Courtesy of American Idol’s Kimberley Locke and her Croton Creek restaurant
3 vine-ripened tomatoes
1/2 cup gorgonzola cheese, crumbled
1 lemon, freshly squeezed
2 T extra virgin olive oil
salt and pepper to taste
1 T chives, chopped
endive leaves, optional garnish
micro-greens/sprouts, optional garnish
Cut tomatoes into bite-size chunks and toss in mixing bowl with the remaining ingredients. Serve in a shallow soup bowl and garnish with endive leaves around and micro-greens or sprouts on top.
Cate’s Notes: I didn’t have the endive or sprouts, so skipped that part. Had plum tomatoes on hand, so used that instead. Recipe indicates it serves 1, but with a 1/2 cup gorgonzola cheese, 2 is more like it (and we had a little bit left over at that).