Rosie Birkett'S Tomatoes With Ricotta, Hazelnuts, And Salsa Verde

• For the salad:
• 24 ripe, sweet cherry tomatoes or 12 larger heirloom tomatoes, halved
• 2 teaspoons sherry vinegar
• 4 teaspoons extra-virgin olive oil
• Salt and pepper
• 1 large handfuls broad beans
• 6 teaspoons ricotta
• 12 cobnuts, peeled and finely sliced (or use a handful of hazelnuts, chopped)
• For the salsa verde:
• 1 bunch flat-leaf parsley, leaves picked
• 3 sprigs tarragon, leaves picked
• 6 sorrel leaves, stems removed
• 1 bunch basil, stems removed
• 1 bunch wild arugula, stems removed
• 1 clove garlic, crushed, peeled, and finely chopped
• 1 teaspoon Dijon mustard
• 2 tablespoons small capers, drained and left whole (if you can only find big ones, chop them up)
• 1 pinch sea salt
• 1 grind black pepper
• 1 pinch superfine sugar
• 180 milliliters extra-virgin olive oil

1. Toss the tomatoes in a bowl with the olive oil, sherry vinegar, and salt and pepper while you assemble the other ingredients.
2. Bring a pot of salted water to the boil and blanch the broad beans for two minutes. Drain in a sieve and refresh immediately under cold water from the tap. Peel.
3. Roughy chop the herbs for the salsa verde and then combine them with the garlic and mustard in a mini chopper of food processor.
4. Remove to a mixing bowl and stir in the capers, salt and pepper, sugar, and oil. Add the vinegar, little by little, tasting as you go, until you've piqued the sauce with acidity. It needs to be punchy without losingrnthe grassy, fresh quality of the herbs. Trust your palate and your judgement here and taste as you go-you want the sauce to make you salivate, in a good way.
5. Divide the tomatoes between plates or spread out on a platter. Scatter over the broad beans and dot the ricotta around. Spoon over some salsa verde and top with the chopped cobnuts. Serve.

salad, tomatoes, sherry vinegar, extravirgin olive oil, salt, handfuls broad beans, ricotta, cobnuts, flatleaf parsley, tarragon, sorrel, basil, wild arugula, clove garlic, mustard, capers, salt, black pepper, sugar, extravirgin olive oil

Taken from food52.com/recipes/38278-rosie-birkett-s-tomatoes-with-ricotta-hazelnuts-and-salsa-verde (may not work)