Recipes: Cherry Tomato and Shallot Salad with Blue Cheese Crumbles

Cherry Tomato and Shallot Salad with Blue Cheese Crumbles

Serves 6.

• 1 lb. cherry tomatoes, stemmed

• 2 large shallots (about¹/₄lb. total)

• 3 tbsp. sherry vinegar

•¹/₂tsp. kosher salt

• Several grinds of black pepper

•¹/₂c. olive oil

• 1 (2- 3-oz.) piece good-quality blue cheese, such as Bleu d'Auvergne, crumbled

• 2 tbsp. flat leaf parsley

Directions

With a sharp knife, thinly slice the tomatoes horizontally and arrange in a single layer in a glass or ceramic platter with a rim. Then peel the shallots and slice them crosswise into thin rings. Separate the rings and sprinkle them over the tomatoes.

In a medium bowl, whisk together the vinegar, salt and pepper. Then whisk in the oil. Pour the dressing over the shallots and tomatoes. Garnish the salad with crumbled blue cheese and parsley. Let stand at least 1 hour (or up to 2 hours) before serving.