This beautiful Tomato Salad makes the most of the beautiful fresh farmers market produce readily available this time of year.
TOMATO SALAD WITH GORGONZOLA AND CHIVES
2 tablespoons butter, at room temperature
3 ounces Gorgonzola, at room temperature
2 tablespoons olive oil
2 tablespoons balsamic vinegar
salt and freshly ground black pepper
4 to 6 tomatoes, cut into slices
1/2 cup cherry tomatoes, halved
3 tablespoons pine nuts, toasted
3 tablespoons minced fresh chives
In a bowl, combine butter and Gorgonzola, and mash together with a fork.
In a small bowl, whisk together olive oil and balsamic vinegar. Season with salt and pepper to taste.
Place slices of tomato on a serving plate, overlapping them slightly. Scatter cherry tomatoes and pine nuts over the top. Season with salt and pepper and drizzle vinaigrette over tomatoes. Sprinkle with chives and serve with dollops of the Gorgonzola mixture.
Recipe adapted from The Arkansas Democrat Gazette, July 2004