8 Baby Heirloom Tomatoes
1 bulb Fennel – Shaved
½ Granny Smith Apple- peeled and julienned
2-3 tablespoons olive oil
¼ Orange plus Zest
Fresh Cracked Black Pepper
In a small pot 2 cups of water. Add tomatoes and cook for 2 minutes.
Prepare a small bowl of water with ice cubes.
Remove tomatoes from boiling water and blanch them in the ice water.
Remove the skins off tomatoes, cut each one in half , and set aside.
In a salad bowl add Fennel, Apple, Olive Oil, salt and pepper. Toss well.
Add juice from ¼ orange, add tomatoes, and toss well.
Grate zest over top and serve.