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Ingredients

• 2 large heirloom tomatoes, sliced ¼” thick
• 1 Fugi apple, chopped in ½” chunks
• 1/8 cup pine nuts, toasted
• 1 to 2 ounces blue cheese crumbles
• ¼ cup grapeseed oil or olive oil
• 3 tablespoons balsamic vinegar
• Kosher salt to taste
• Ground black pepper to taste
• Pinch dried parsley leaves

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Ready In 45 Minutes

Servings: 4

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Cooking Instructions

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Step 1

• Lay the sliced tomatoes on a large serving plate. Toast the pine nuts in a small skillet over medium high heat until golden brown, about three minutes.
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• Length: 3 minutes

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Step 2

• Sprinkle pine nuts on top of the tomato slices along with the hunks of apple and blue cheese crumbles. In a bowl, whisk together the oil and balsamic vinegar until well combined.
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Step 3

• Drizzle the oil/vinegar over the tomato slices (you may have some leftover oil and vinegar, which you can use for salad dressing later).
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Step 4

• Sprinkle salt and ground black pepper over the sliced tomatoes to taste and garnish with fresh or dried parsley.
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