Heirloom Tomato Salad
Heirloom Tomato Salad with Roquefort and Garden Basil
1 small clove of garlic
1 tablespoon red wine vinegar
1 tablespoon balsamic vinegar
3 tablespoons extra virgin olive oil
3 pounds heirloom tomatoes, assorted sizes, shapes, and colors
1 teaspoon fleur de sel
1/2 cup thinly sliced shallots
a handful of garden basil leaves
a handful of chives, chopped
1/2 pound Roquefort cheese
sea salt and freshly ground black pepper
Using a mortar and pestle, pound the garlic and a heaping 1/4 teaspoon salt to a paste. Transfer to a bowl and stir in the vinegars. Add the olive oil and taste for seasoning. Don’t whisk, as we prefer to dress the salad with a “broken vinaigrette”.
Cut the tomatoes into thick slices, about 1/4-inch. Season each slice with fleur de sel and some freshly ground black pepper. Place the slices overlapping on a salad plate and scatter the sliced shallots, basil and chives over the top of the salad. Crumble the Roquefort cheese over the tomatoes. Spoon the broken vinaigrette over the salad. Serve immediately.