© Quentin Bacon
Active Time
N/A
Total Time
15 MIN
Yield
Serves : 4

Richard Blais garnishes his take on a caprese salad of tomato and mozzarella with pickled walnuts, made by tossing candied walnuts with a little vinegar. (Alternatively, use British pickled walnuts, available at some specialty food stores.) "The blue cheese and the celery give this dish a little 'adultness,'" he says.  More Top Chef Dishes

How to Make It

Step 1    

In a bowl, toss the walnuts with 2 teaspoons of the vinegar and let stand for 10 minutes.

Step 2    

In another bowl, whisk the mustard with the remaining 2 teaspoons of vinegar and the olive oil and season with salt and pepper.

Step 3    

Arrange the tomatoes on a platter; season with salt. Add the celery and leaves, nuts and cheese. Drizzle with the dressing and serve.

You May Like