Name: Tomato Salad With Blue Cheese and Crispy Shallots
Ingredients: ⅓ cup extra-virgin olive oil; 3 Tbsp. sherry vinegar or red wine vinegar; 1 tsp. Dijon mustard; 1 tsp. honey; Kosher salt, freshly ground pepper; 8 cups Bibb lettuce leaves; 12 oz. mixed tomatoes, halved, quartered if large; 3 oz. blue cheese, crumbled; ½ cup store-bought fried shallots or onions

Ingredients

⅓ cup extra-virgin olive oil
3 Tbsp. sherry vinegar or red wine vinegar
1 tsp. Dijon mustard
1 tsp. honey
Kosher salt, freshly ground pepper
8 cups Bibb lettuce leaves
12 oz. mixed tomatoes, halved, quartered if large
3 oz. blue cheese, crumbled
½ cup store-bought fried shallots or onions

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.