American Caprese Salad

From the Kitchen of Engrid Winslow

This quick and easy take on the classic Caprese salad makes excellent use of the fresh tomatoes from your garden. It’s especially pretty when you use a variety of colored, heirloom, beefsteak tomatoes such as Cherokee Purple, Aunt Ruby’s German Green and Yellow Brandywine.

Serves 4

1 TBL extra virgin olive oil
1 TBL honey
1 TBL white Balsamic vinegar (or you can use cider vinegar)
1 tsp Dijon mustard
4 sliced heirloom tomatoes
4 ounces sliced or crumbled Humboldt Fog or Maytag blue cheese
1 cup torn herbs – just basil or a mix of basil, chives, cilantro and parsley
Flaked sea salt and freshly ground black pepper

Whisk together the honey, vinegar, Dijon and olive oil. Arrange tomatoes on a platter, drizzle with dressing and top with cheese and herbs. Sprinkle with a bit of salt and pepper.

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