Ingredients
-
1 cup cherry tomatoes, halved
- ¼ cup blue cheese crumbles
- Hong Kong Walnuts (using the Hong Kong Pecan recipe, substituting walnuts)
- Bacon pieces, cooked and crumbled
- Chives, finely chopped
- 3 tbsp This Little Goat went to Hong Kong
- 2 tbsp Seasoned Rice Vinegar
Instructions
- Start by preparing the cherry tomatoes. Halve them and place them in a mixing bowl.
- Drizzle This Little Goat Hong Kong Sauce over the cherry tomatoes, coating them evenly.
- Add the blue cheese crumbles to the bowl. The creamy and tangy blue cheese will perfectly complement the sweetness of the tomatoes.
- Prepare the Hong Kong Walnuts by following the Hong Kong Pecan recipe but substituting walnuts instead. These caramelized and spiced walnuts will add a delightful crunch and a touch of sweetness to the salad.
- Sprinkle the cooked and crumbled bacon pieces over the tomatoes and walnuts. The smoky and savory bacon will contribute depth and richness to the overall flavor profile.
- Finely chop fresh chives and add them to the salad for a refreshing and herbaceous element.
- In a separate bowl, combine the This Little Goat Seasoned Rice Vinegar and This Little Goat Hong Kong Sauce to create a tangy and flavorful vinaigrette. Whisk the ingredients together until well blended.
- Spoon the vinaigrette over the layered ingredients in the salad bowl, ensuring each component receives a generous drizzle of the dressing.
- Gently toss the salad to combine all the flavors and ensure the ingredients are evenly coated with the vinaigrette.