Ingredients
| ¼ Cup White Wine Vinegar |
| 1 Tbsp. Dijon-Style Mustard |
| ¼ Tsp. Salt |
| 1/8 Tsp. Pepper |
| Pinch of Sugar |
| ¾ Cup Extra Virgin Olive Oil |
| ¾ Cup Blue Cheese Crumbled |
| 4 Lg. Beefsteak Tomatoes |
| Fresh Basil Sprigs for Garnish |
| Salt and Pepper, To-Taste |
Instructions
- Tomatoes – Wash, remove core and slice into thick slices.
- Combine vinegar, mustard, salt, pepper and sugar into container with a tight-fitting lid; shake well.
- Add oil to the mixture and shake again, until well blended.
- Add the crumbled blue cheese; shake to mix.
- Arrange tomato slices on a platter or individual salad plates, pour mixture over tomato slices and garnish with fresh basil, salt and pepper.
Refrigerate any unused dressing.