January 13, 2015
Heirloom Tomato & Blue Cheese Salad
If you can get your hands on it, use the piquant Dragon’s Breath blue cheese from That Dutchman’s Farm in Nova Scotia.
Yield: Serves 6 to 8
- On a serving platter, make a bed of endive and watercress or arugula. Cut small tomatoes in half, medium tomatoes in slices and large tomatoes into wedges. Arrange over greens. Season with salt and pepper. Drizzle with oil and vinegar. Place blue cheese on top or to the side. Sprinkle with chives. Serve immediately.