Heirloom tomato salad with fresh greens, blue cheese and creamy chive dressing

  • For the salad
  • 100g fresh mixed meslcun greens
  • 2 tbsps red wine vinegar
  • 3 tbsps red wine vinegar
  • 2 tbsps extra-virgin olive oil
  • 1 tbsp fresh lemon juice
  • 1 heaping tablespoon prepared mayonnaise
  • Salt and pepper
  • Assorted large and small heirloom tomatoes, sliced or quartered
  • Creamy chive dressing, recipe follows
  • Point Reyes blue cheese, crumbled
  • For the creamy chive dressing
  • 20g chopped fresh chives
  • Salt and freshly ground black pepper
  • 120ml rapeseed oil
  • Whole chives, for garnish
For the salad:

1) Place greens in a bowl and toss with the vinegar and oil and season with salt and pepper. Transfer to a platter.

2) Arrange tomatoes over greens, sprinkle with salt, and drizzle with chive dressing.

3) Sprinkle blue cheese over top and garnish with a few fresh chives.

For the creamy chive dressing:

Combine all ingredients in a blender and blend until smooth.

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