Four 6 oz pieces halibut loin, skin off

2 oz red onion, julienned

12 oz heirloom tomato wedges, use your favorite, I like the ‘slicer’ varieties for this dish, large, juicy tomatoes

4 oz. ricotta salata

2 cups arugula, packed

A pinch of sea salt and a couple of turns of cracked black pepper.

 

For the vinaigrette:

1 oz garlic cloves, minced

1 oz. shallots

1 ½ oz basil leaves

½ cup red wine vinegar

2 cups olive oil

 

Combine the garlic, shallots, basil and vinegar in a blender. Puree on medium speed while slowing adding the olive oil in a steady stream. Remove to a container and set aside. Cook the halibut to your liking. It can be pan seared, oven roasted or grilled. In a mixing bowl, combine the red onions, tomatoes, arugula and ricotta salata. Season with the sea salt and black pepper. Toss together with enough of the basil vinaigrette to moisten. Divide the salad over 4 plates. Top with the halibut and finish with a little more of the basil vinaigrette.