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A perfect late summer salad.

Heirloom Tomato Salad

goop

When they are ripe and in season, nothing beats a tomato salad, no matter how many times we have made them.

makes 1

for salad:

1 ripe heirloom tomato, sliced into wedges

1 handful of ripe cherry tomatoes, sliced in half lengthwise

1 handful of ripe grape tomatoes, sliced in half lengthwise

1 scallion (just the white part), chopped

1 teaspoon of chopped chives

palmful of crumbled Roquefort (or any cheese of your choice)

pickled shallots

for dressing**:

1 teaspoon white wine vinegar

1/4 tablespoon of raw local honey

2 tablespoons of olive oil

pinch of maldon sea salt

a few grinds of fresh pepper

**use any favorite dressing for this salad

1. To make the dressing: Add the honey to the white wine vinegar and stir to dissolve. (If it’s not dissolving, you can put the mixture in a glass bowl over low heat to warm it up.) Add a few healthy grinds of fresh pepper. Drizzle in the olive oil, add another few grinds of fresh pepper and a pinch of sea salt to taste.

2. Arrange the tomatoes on a serving plate. Sprinkle the cheese, shallots, scallions, chives and dressing over top.

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