INSTRUCTIONS
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!