Wilson's brilliant use of Humboldt Fog goat cheese elevates this tomato-cheese salad far beyond the old standard tomato-and-mozzarella of a Caprese. The touch of acidity in the tomatoes is counteracted by the smoothness of the Paradiso extra virgin olive oil, the creaminess of the Humboldt Fog, and the bit of sweetness in the Margai Modena balsamic vinegar.

Ingredients

2 large heirloom tomatoes such as Oxblood, Cherokee, or Green Zebra
Himalayan pink salt
½ pound Humboldt Fog goat cheese
Paradiso extra virgin olive oil, to taste
Margai Modena balsamic vinegar, to taste

Preparation

1. Slice the tomatoes ¼" to ½" thick, and arrange on a plate.
2. Place the Humboldt Fog goat cheese on the tomatoes.
3. Sprinkle with Himalayan pink salt.
4. Drizzle with Paradiso extra virgin olive oil.
5. Sprinkle with Corte Padana balsamic vinegar.

Buon appetito!
Chef Michael Wilson

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Note: Make sure that all the ingredients are at room temperature. It really improves the flavors.