!/2 cup tarragon vinegar or wine vinegar
1/2 teaspoon salt
1/2 cup thinly sliced shallots
2 tablespoons lemon juice
2 tablespoons olive oil
6 plum tomatoes, quartered
16 red cherry tomatoes
16 small pear tomatoes
Combine the vinegar and salt and stir until disolved. Add the shallots, lemon juice and pepper. Mix well. Add the tomatoes and coat well. Place the tomatoes on a serving platter, and garnish with sprouts
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