Sunday, December 19, 2010

Heirloom Tomatoes and Easy Roquefort Dressing

I made this recipe for a potluck dinner in Paris and it ended up being a big hit, especially the homemade blue cheese dressing! It's healthy (if you don't over-do it on the cheese, but I won't judge if you do), super simple, and a perfect dish for sharing. 

Roquefort is a creamy blue cheese that is mild enough for most palettes. If you thought you weren't a fromage bleu fan, this is definitely the recipe to try. Not only are the flavors bright, but the colors are so enticing! Because we're using limited ingredients, make sure that they're all really fresh. Heirloom tomatoes have a full tomato flavor, plus a beautiful color and shape. 

Enjoy as an appetizer, and don't forget the wine.

Heirloom Tomatoes and Easy Roquefort Dressing
Serves 8-10 people

For the dressing:
[1] cup crème fraîche
[2] tbsp dijon mustard
[1/2] cup Roquefort blue cheese, crumbled
[1/2] tbsp lemon juice (I didn't have any, but it will liven up the dressing)
[2] tsp fresh chives, finely chopped
[1] tsp cracked black pepper
salt to taste

For the salad:
[4] large Heirloom tomatoes (plan for half a tomato per person)
[1/4] cup roughly chopped basil 
[2] tbsp chopped flat leaf parsley
[1/4] cup walnuts, toasted
[1] tsp cracked pepper
salt to taste
olive oil

Mix together all ingredients for the dressing in a small bowl and set aside in the fridge. 

Slice tomatoes into 1/4 inch slices and arrange nicely around the plate. Chop herbs and sprinkle over the top. 

In the meantime, toast walnuts for about 5-6 minutes on low heat. Roughly chop into smaller pieces and sprinkle over tomatoes. 

Drizzle the salad with a little olive oil, add the cracked pepper and a small pinch of salt, et voila

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