1 small shallot
1/4 cup champagne or sherry vinegar
1 tbsp. dijon mustard
1/3 cup extra virgin olive oil
salt and pepper, to taste
4 green tomatoes, cut into wedges
4 slices prosciutto
1/4 cup caperberries
3 tbsp. feta, crumbled
microgreens to serve
For the dressing, combine the shallot, vinegar, mustard, olive oil, salt, and pepper in a blender. Puree until smooth. There will be more dressing than necessary, but the extra can be refrigerated for up to one week.
Preheat a grill pan over medium heat. Grill tomato wedges, about 5 minutes, turning occasionally until tomatoes develop grill marks and start to soften. Remove tomatoes and place in a bowl. Toss with three tablespoons of the dressing.
Arrange the tomato wedges on a serving plate. Drape with slices of prosciutto followed by the caperberries, feta, and microgreens.
Green olives can be used in place of caperberries