Heirloom Tomato Salad

Presented by Chef Blake Hartwick, Bonterra


1Cup Dukes Mayo

1Cup Scallions

1Cup Basil Blanched

2 Tsp Garlic

2 White Anchovy Chopped

2 Tsp Salt

1 Cup Sour Cream

1/4 Tsp Black Pepper

In food processor add all ingredients and Mix for 30 seconds

Candied Pecans

2 Cups Candied Pecans

2 Egg Whites Whipped

1 Cup 10x Sugar

1/4 Cinnamon

Mix all ingredients Together Place on Non Stick Pan and Bake at 350 Degrees for 4- 5 Minutes until Crispy

Place Arugula and Tomatoes on plate drizzle dressing on top. Add Candied Pecans, Radish and Goat Cheese