Courtesy of California Ripe Olives

Servings: 4
Prep Time: 15 Min.
Cook Time: 20 Min.

* 1 red onion, peeled and sliced into 1/4-inch thick rings
* 1/2 c. red wine vinegar
* 2 tsp. granulated sugar
* 1 1/2 tsp. Kosher salt
* 1 tsp. minced garlic
* 1/2 tsp. mustard seed
* 1/4 tsp. coarsely ground black pepper
* 1 c. flour
* 1/4 tsp. cayenne pepper
* 2 eggs
* 1 c. yellow cornmeal
* 1 lb. firm green tomatoes, sliced 1/4-inch thick
* 1/4 c. olive oil
* 1 c. olives, wedged
* 2 oz. chicory greens, washed and torn
* 1/4 c. chopped parsley

1. Combine onions, vinegar, sugar, 1/2 tsp. of salt, garlic, mustard seed and black pepper in a small saucepan. Heat to a boil, cover and simmer over medium-low heat for 10 minutes. Remove from heat, refrigerate and cool completely.
2. In a shallow bowl, combine flour, remaining salt and cayenne pepper. Set aside. Beat eggs together in a separate shallow container and set aside. Pour cornmeal into a third shallow container and set aside.
3. Coat each tomato slice by dipping into flour (shaking to remove excess), then egg, then cornmeal.
4. When tomatoes are completely coated, heat oil in a large non-stick sauté pan over medium heat. Fry, in batches, for 2 minutes on each side until golden, then transfer to a paper towel lined baking sheet to blot excess grease. Season with additional salt if desired and set aside.
5. In a medium sized mixing bowl, toss cooled onions with olives, chicory and parsley.
6. To serve, place 3-4 tomato slices on each plate and top with 3 oz. of pickled onion and olive salad.

* 336 calories per serving

Riesling/Rhine, Gewürztraminer, Blush / Rosé

Calories: 336;   Total Fat: 5g;   Saturated Fat: 1g;   Cholesterol: 106mg;   Total Carbs: 63g;   Fiber: 6g;   Protein: 11g;   Sodium: 839mg;