Recipe for Brandywine Tomato Salad with Shallots and Armagnac 
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Yield:
4 servings
Ingredients:
Amount Ingredient
2 med fully ripe brandywine or other flav, orful heirloom
2 sm shallots minced fine
2 tbl fine armagnac or cognac
1 tbl extra virgin olive oil
1 bn stemmed arugula
Instructions:
Instructions: Core tomatoes, cut in half, and slice 1/4 inch thick. Place minced shallots in a fine meshed cheesecloth and squeeze dry.

Wassh the arugula very well, spin until dry and remove all the stems.

Place in a plastic bag and allow to crisp for 30 minutes in the refrigerator. Cover a glass plate with the arugula and decoratively arrange the tomato slices on top. Sprinkle with the shallots. Just before serving season with salt and pepper. Drizzle the armagnac and olive oil over the tomatoes and serve immediately.

Seed Savers, From the Preservation
Garden.

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