2 large heirloom tomatoes
1 package of BelGioioso Truffel Burrata
1 C arugula
Salt and pepper to taste. Olive oil to drizzel.
Plate arugula onto 4 salad plates and drizzle lightly with olive oil. Slice heirloom tomatoes and place slices on top of arugula.
1 pound Visalia onions. Cut into 1/3 to 1/2 inch slices and separate into rings
3 C buttermilk
2 C flour
1 C yellow cornmeal
2 T cumin
1 t salt
3 T ancho chili powder
1 t cayenne
4 C peanut oil
Heat oil to 365 degrees F in large deep skillet. Mix flour, cornmeal, cumin, chili powder,cayenne,salt,and pepper in large bowl.Pour buttermilk into large bowl and add onion rings. Dredge onion rings in flour. Add coated onion rings to oil and cook until golden brown about 2 – 3 minutes. Transfer to cookie rack covered with layer of paper towel to drain. Ready to serve.