Tomato, Garlic Scape Pesto and Pan-Seared Cheese Salad
Tomato, Garlic Scape Pesto and Pan-Seared Cheese Salad
Ingredients
- 2 tbsp (30 ml) garlic scape pesto
- 1 tbsp (15 ml) lemon juice
- 1 tbsp (15 ml) Dijon mustard
- 1 egg yolk
- 1/2 cup (125 ml) canola oil
- 2 tbsp (30 ml) canola oil (or olive oil)
- 1 tbsp (15 ml) garlic scape pesto
- 8 thin slices baguette, cut diagonally
- 2 blocks grilling cheese (halloumi-style), about 5 ½ oz (160 g) each, patted dry and at room temperature
- 2 cups (280 g) grape tomatoes, halved
- 4 cups (200 g) arugula
Instructions
- In a large bowl, whisk together the garlic scape pesto, lemon juice, mustard and egg yolk. Season with salt and pepper. Drizzle in the oil, whisking constantly. Cover and refrigerate until ready to serve.
Tomato, Garlic Scape Pesto and Pan-Seared Cheese Salad