epicurious
Tomato Salad With Blue Cheese and Crispy Shallots
Regulars of the Mayflower Inn in Washington, CT, have been known to revolt when this tomato salad isn’t on the menu.
👥 4 Servings👤 Dani Shapiro📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
📝 Preparation Steps
1
Whisk oil, vinegar, mustard, and honey in a small bowl until smooth. Season vinaigrette with salt and pepper.
2
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.
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