Bridgewater Grill Fried Green Tomatoes with Black Pepper Vinaigrette

Source: Bridgewater Grill, Golden, Colorado

Makes about 2 cups dressing, tomatoes serve 8-10

2 pounds green tomatoes
1 container panko (Japanese bread crumbs)
2 eggs, beaten lightly with a little water
3/4 cup flour, for dredging tomatoes
4 ounces gorgonzola crumbles
Wax paper

Dressing:
1 cup rice vinegar
1 teaspoon Worcestershire sauce
2 teaspoons ground black pepper
1 small shallot
1 large clove garlic
1/4 cup fresh flat-leaf Italian parsley
2 teaspoons whole-grain mustard
1 cup olive oil

Prepare dressing by mixing all dressing ingredients except for oil in blender until smooth. With blender still running on lowest speed, slowly add the oil to emulsify.

Transfer dressing to a container with a lid and refrigerate until ready to serve.

Wash and dry tomatoes. Cut them into at least 1/4-inch slices.

Soak tomato slices in beaten eggs, then dredge them in the flour. Place slices in a single layer on a wax-paper covered baking sheet and allow them to sit a few minutes.

Give each slice another dip in the eggs and coat both sides evenly in the bread crumbs; place in single layer on a baking sheet lined with wax paper and refrigerate for at least 20 minutes. Season slices with salt and pepper.

Heat oil in a large, heavy saute pan over medium-high heat and fry until golden brown; turn slices and cook on other side until golden.

Transfer fried slices to an oven-safe serving dish. Sprinkle tops with cheese and place dish under oven broiler just until cheese is melted.

Serve with the dressing.

Nutritional information per serving: 502 cal., 33 g fat (7 g sat), 66 mg chol., 37 g carb., 11 g pro., 3 g fiber, 467 mg sodium