Chicago Farmers Market Recipes
Fruit Salsa with Blackberry Tomato Vinaigrette and Seasoned Focaccia
By Geoffrei Taylor, Student Chef, Le Cordon Bleu College and July 26 Next Gen Winner
½ jalapeño, minced
½ peach, minced
½ shallot, minced
1 Bartlett pear, minced
1 tomato, ½ minced and ½ squeezed for juice
Focaccia bread, 3 slices
1. Combine ¼ cup olive oil, tomato juice, two blackberries (mushed) and salt and pepper to taste.
1. Mix all ingredients and dress with vinaigrette. Place salsa on a bread slice. Season with remaining focaccia and blackberries.