Recipe by Rhy Waddington, Executive Chef at Winged Foot Golf Club, Mamaroneck, New York, USA.
Image by Diana DeLucia.
Whip the ricotta with olive oil then season with salt and pepper to taste and set aside at room temperature.
Slice the heirloom tomatoes into random bite size pieces and cut the cherry heirloom tomatoes in half.
Thinly slice the peach and strawberries.
Mix the extra virgin olive oil and the moscato vinegar then season with salt and pepper to taste.
Spread a liberal amount of the whipped ricotta on the center of the plate.
In a mixing bowl add the sliced tomatoes, strawberries and peaches.
Add the basil leaves.
Dress with ⅔ of the moscato vinaigrette.
Place the dressed tomato mix on top of the whipped ricotta.
Sprinkle some poppy seeds on top of the peaches.
Garnish with basil, purslane and vinaigrette.
Joseph Drouhin Pouilly Fuisse
Winged Foot Golf Club, Mamaroneck, New York, USA.
Image by Larry Lambrecht courtesy of Winged Foot Golf Club.