Ingredients:

Vinaigrette:
3/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
2 eggs, hard-boiled, finely chopped
Salad
1 pound gemelli, cooked al dente, rinsed to prevent sticking
6 ounces pecorino, shaved
3 mixed heirloom tomatoes
1 small bunch of basil, leaves torn
Salt and freshly ground black pepper

This recipe contains: Dairy

RECIPE

Gemelli with Heirloom Tomatoes and Basil

Michael White

Marea, NYC

This picnic-friendly pasta recipe was created by Michael White, chef of Marea, the 2010 JBF Award Winner for Best New Restaurant, in conjunction with Mercedes-Benz.

Yield: 4 servings

Method:

To make the vinaigrette, add all ingredients to a blender, and blend until smooth. If necessary, add more vinegar to adjust the acidity.

To make the salad, put all the ingredients in a large bowl and toss together with the vinaigrette. Season with salt and pepper. Serve at room temperature.