Stage Recipe: Hamakua Springs Tomato Salad

Hamakua Springs Tomato Salad
Ewa Sweet Onions, Big Island Hearts of Palm, House Made Croutons, Feta Cheese, Red Wine Vinaigrette
 

Ingredients:  Serves Four

Hamakua Springs Beef Steak Tomato - 3pc
Big Island Hearts of Palm - 3oz
Ewa Sweet Onions  - ½ pc
Feta Cheese - 1/2c

For Croutons:
Day Old Bread - 2c
Butter - 2Tbsp
Garlic (Minced) - 1Tbsp
Salt to Taste

For Vinaigrette: Yield Two Cups
Egg Yolk - 2pc   
Honey - 3oz
Red Wine Vinegar - 4oz
Thyme - 1Tsp
Garlic - 2 Cloves
Canola Oil - 2c

For Croutons:
Dice the day old bread into large cubes. In a sauté pan melt butter over medium heat, then add garlic. Saute bread until crispy, then season to taste.  Reserve.

For Vinaigrette:
With a blender or hand blender add egg yolks, honey, red wine vinegar, garlic.  With blender going, slowly drizzle in canola oil until fully incorporated.  Season with salt and add thyme. Chill before serving.

Cut Tomatoes into bit sized pieces, thinly slice Ewa onions, slice the Big Island Hearts of Palm. Put a base of dressing on the bottom of the plate and build with the freshly cut tomatoes, onions and hearts of palm.  Garnish with feta Cheese and House Made Croutons.