Pickled Shallots

• Peel Shallots and keep whole
• Using a mandoline, slice shallots into rings roughly ¼ inch thick
• Season shallot rings with kosher salt and cover with cider vinegar and allow to sit in the fridge overnight

Poblano Vinaigrette

• Cut Poblano Peppers in half and remove the seeds
• Lightly char both sides on a hot grill
• Blend charred peppers with olive oil, cider vinegar and kosher salt to taste

Charred Corn

• Peel corn, toss in olive oil to coat and season with kosher salt
• Char evenly on all sides on a grill
• Cut kernels off the cob, reserve

Assembly:

• Cut heirloom tomatoes into irregular bite size pieces
• Crumble Krinos Sheep’s milk Feta
• Mix tomatoes, corn and feta, dress with the Poblano Vinaigrette
• Plate everything in a serving bowl
• Garnish with trout roe, torn mint leaves, pea shoots and more feta cheese
• Finish with a sprinkle of flaky sea salt and enjoy!