Tomato Strawberry Salad with Mustard Dressing

Voila: Here’s the surprisingly extravagant opening to the menu.

Blanch (scald) tomatoes with boiling hot water, rinse and skin. Toss in hot oil for 1-2 min. Rinse and pluck mint and cut into strips, except for a small bit for garnish. Add to tomatoes form and season with salt and Worcestershire sauce. Cool.

Rinse strawberries, clean and cut in half. Arrange tomatoes and strawberries on a flat platter or serving plates.

Stir through salt, egg yolks, juice of one lemon, mustard, mustard powder and honey. Add oil, whisking throughout, in a leisurely stream until marinade is slightly thick. Drizzle the dressing over the leaf lettuce. Garnish with mint and flower petals.

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