Heirloom Tomato French Dressing
yields 1/2 quart
- 1 large, ripe heirloom tomato
- 1/4 C mayo
- 4 T olive oil
- 2 T worcestershire
- 1 T white wine vinegar
- 1 T honey
- salt & pepper to taste
Core tomato and cut into large pieces. Add all ingredients to blender, mix until smooth.
- 1 large cucumber mandolined
- 10 baby or cherry tomatoes halved
- 1 T picked fresh dill
- nasturtium leaves, maldon salt, cracked black pepper to finish
On a large plate, spoon about 2 T of the french dressing on plate. Use the back of a spoon to create a circle with the dressing. Spread cucumber slices out evenly on dressing. Scatter tomato halves face up on top of cucumber slices. Evenly scatter dill. Garnish with a few nasturtium leaves. Sprinkle maldon salt and cracked black pepper to finish.