Heirloom Tomato, Cucumber, And Blue Cheese Salad With Herb, Creme Fraiche, And Lemon Dressing

• 1 shallot, diced
• 1 bunch fresh herbs (any combination of parsley, basil, and mint), chopped
• 2 tablespoons lemon juice
• 1 tablespoon white wine or champagne vinegar
• 6 tablespoons mild extra virgin olive oil
• 2 tablespoons creme fraiche
• 1 cucumber, peeled and thinly sliced (not all cucumbers need to be seeded -- taste and decide)
• 4 heirloom tomatoes (medium-sized), cored and sliced in wedges
• fleur de sel or other chunky salt
• pepper
• 3 tablespoons crumbly blue cheese

1. Combine shallot, herbs, lemon juice, and vinegar. Set aside to macerate for a few minutes. Slowly whisk in the olive oil until emulsified. Whisk in the creme fraiche. Taste. I like the dressing on the acidic side. It holds up really well to the flavorful tomatoes.
2. Place tomato wedges around the plate interspersed with slices of cucumber. Sprinkle all over a big pinch of salt and another of pepper. Generously drizzle on the dressing. Use a fork to crumble blue cheese all over the vegetables. Add a few extra chopped herbs. Serve immediately.

shallot, fresh herbs, lemon juice, white wine, extra virgin olive oil, creme fraiche, cucumber, tomatoes, fleur de, pepper, crumbly blue cheese

Taken from food52.com/recipes/6041-heirloom-tomato-cucumber-and-blue-cheese-salad-with-herb-creme-fraiche-and-lemon-dressing (may not work)