Tartare:
Dice half of the baby tomatoes in small cubes after removing the cores.

In a bowl, add 1/2 egg yolk with the mustard and mix with 1 tbsp (15 mL) olive oil. Sprinkle a few drops of Tabasco, juice of half a lemon, salt, pepper and the chopped cucumbers.

Chop the shallots, half of the diced tomatoes, and the parsley to finish the tartare.

Salad:
Slice the rest of the baby tomatoes in half and dice the red onion. Remove the garlic sprout and finely chop the garlic. Mix together in a bowl and add salt and crushed black pepper.

Add 1 tbsp (15 mL) of lemon juice and 3 tbsp (45 mL) of olive oil. Set aside but don't refrigerate.

Dressing:
In a bowl, mix 2 tsp (10 mL) of lemon juice with 2 tbsp (30 mL) of grapeseed oil, and the other half of diced tomatoes, the shallots, chopped fresh coriander, wasabi and chopped pickled ginger. (If you don't have enough dressing, just repeat the recipe twice).

Presentation:
Place the metal ring in the centre of the plate and spoon in tomato tartare.

Arrange the tomato salad on the side with sliced Canadian Borgonzola cheese on top.

To complete dish, remove the ring and drizzle dressing on the tomato salad.

Jean-Pierre Challet, Chef de cuisine, Windsor Arms, Toronto