Yellow Tomato Carpaccio | Recipies from Charleston, SC Restaurants | Charleston Restaurants | Charle

Ingredients

• 4 Vine Ripe Yellow Tomatoes
• 8 oz Black Eye Pea Relish (see recipe)
• 2-3 oz Goat Cheese Ganache (see recipe)
• 4 oz Baby Arugula
• Salt
• Pepper
• Extra Virgin Olive Oil
• 1 lb fresh Black Eye Peas, boiled in salted water
• 1/3 cup roasted Red Peppers, finely diced
• 1/3 cup Red Onion, finely diced
• 2 tbsp Parsley, finely chopped
• 2 pinches Salt, to taste
• 1 tsp fresh Ground Black Pepper
• 2 tbsp Sherry Wine Vinegar
• 2 tbsp to 1/8 cup Apple Cider Vinegar
• 2 tsp Granulated Sugar
• 1/8 cup Extra Virgin Olive Oil
• 4 oz Goat Cheese, (Laurel Chenel Chevre brand)
• 1/2 cup Heavy Cream
• 1/2 peel Lemon Zest, (on a microplane zester)
• 1 pinch Salt