Salmorejo Shooter

Presented by Chef Blake Hartwick, Bonterra Dining & Wine Room

2 Ripe Heirloom Tomatoes

Blanched Peeled and De seeded

2 Cloves Fresh Garlic

One Hard Boiled Egg

Salt and White Pepper to taste

1 Cup of really good EV Oil

Pickled Quail Egg

One Cup Cider Vinegar

One Cup Sugar

1/2 Cup Water

One Red Beet Grated

Place eggs in small sauce pot and Bring to a boil with Salted Water for 2 minutes.

Immediately Place in Ice Bath and cool. Peel Shell and place in Pickling Liquid for minimum of 2 days.