An easy and delicious salad for peak tomato season, with a honey dressing, blue cheese and red onion.
“I love the flavour of balsamic on tomatoes, but don’t like the dark colour. This salad uses white balsamic instead. Keep the ratio of three to one balsamic to honey.” –chef Paul Shufelt.
vine ripened tomatoes, sliced
red onion, sliced or chopped
crumbled Roquefort (or other blue cheese, or feta or goat cheese).
extra virgin olive oil
white balsamic
honey
fresh basil
salt and fresh-cracked pepper
Heat the balsamic and honey together and reduce by about half.
To serve: Arrange the sliced tomato on a platter.
Crumble over the cheese and scatter the onion. Drizzle with a good fruity extra virgin olive oil and the honey-balsamic mixture. Toss over fresh basil and season to taste.