Heirloom Tomato Salad With Fresh Greens Blue Cheese And Creamy Chive Dressing Recipes

BLUE CHEESE AND TOMATO SALAD

Steps:

• In a large bowl, whisk together the oil, yogurt, Worcestershire and salt and pepper, to taste. Stir in the blue cheese; and add a little water if it's too thick, until desired consistency. Cover and refrigerate at least 1 hour before serving.
• To serve arrange the tomatoes on serving plates and season with salt and pepper, to taste. Top with creamy dressing and enjoy!

CONTESSA'S HEIRLOOM TOMATOES WITH BLUE CHEESE DRESSING

Steps:

• Core the tomatoes and cut the large ones into thick slices, halve or quarter the small ones. Arrange to look pretty on a platter and sprinkle liberally with salt and pepper.
• To make dressing:.
• Place half the Roquefort cheese, maoynnaise, cream, vinegar, 1 teaspoons salt and 1/2 teaspoons pepper in the bowl of a food processor: process until combined but still chunky.
• Drizzle the dressing over the tomatoes. Crumble the remaining Roquefort cheese over the tomatoes. Sprinkle with the parsley and serve at room temperature. Enjoy!

FRESH HEIRLOOM TOMATO SALAD

Steps:

• Place salad greens in a large bowl. In a small bowl, whisk oil, vinegar, mustard, garlic, sugar and oregano until blended. Pour over salad greens; toss to coat. Transfer to a large platter. Arrange tomato slices over greens. Top with basil, pine nuts, onion and cheese. Serve immediately.