Grilled Green Tomatoes with Jalapeno Vinaigrette

Ingredients

• 1½ lb. green (unripe) tomatoes (about 3 medium), cored and cut into ¼-inch-thick slices
• 1½ tsp. granulated sugar
• 1½ tsp. kosher salt, divided
• 1 small jalapeño chile
• 2 Tbsp. honey
• 2 Tbsp. apple cider vinegar
• 2 Tbsp. extra-virgin olive oil
• ¼ tsp. black pepper, plus more for garnish
• 1 small English cucumber, halved crosswise and shaved lengthwise into thin ribbons
• 2 oz. goat cheese, crumbled
• ¼ cup smoked almonds, chopped
• ½ tsp. flaky sea salt
• ½ cup loosely packed fresh herb leaves (such as basil, parsley, and cilantro)

Instructions

1. 1Place the green tomato slices in a single layer on a baking sheet lined with paper towels. Season both sides evenly with the granulated sugar and one teaspoon of the kosher salt.
2. 2Allow the tomatoes to rest while you preheat your grill to very high heat, around 550 degrees Fahrenheit, for about 15 minutes.
3. 3Place the tomatoes and the whole jalapeno directly on the grill. Cook uncovered for 4 to 6 minutes, turning occasionally, until they develop a light char. Remove the tomatoes and set them aside. Let the jalapeno cool for 10 minutes, then discard the stem and slice it thinly.
4. 4Combine the honey, apple cider vinegar, olive oil, black pepper, and the remaining half teaspoon of kosher salt in a small bowl. Whisk the mixture well, then stir in the sliced jalapeno and let it sit for 10 minutes.
5. 5Layer the grilled tomatoes and shaved cucumber ribbons on a large serving platter. Top the vegetables with the crumbled goat cheese, chopped smoked almonds, and flaky sea salt. Spoon the dressing over the top, then finish with the fresh herbs and an extra pinch of black pepper.

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