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Tomato Salad with Blue Cheese and Crispy Shallots
4 servings
Steps
- Whisk oil, vinegar, mustard, and honey in a small bowl until smooth. Season vinaigrette with salt and pepper.
- Arrange lettuce and tomatoes in shallow bowls or on plates and drizzle vinaigrette over; season with salt. Top with blue cheese and fried shallots.
- Do ahead: Vinaigrette can be made 1 week ahead. Cover and chill. Bring to room temperature and whisk before using.
Originally published at bonappetit.com. Reproduced for personal collection.
