Heirloom Tomato Plate

• 2 whole Large Ripe Heirloom Tomatoes, Sliced 1/4" Thick
• 1/8 cups Pine Nuts, Toasted
• 1 whole Fuji Apple, Chopped In 1/2" Chunks
• 1 ounce, weight Blue Cheese Crumbles, Or Up To Double The Amount, To Taste
• 1/4 cups Grapeseed Or Olive Oil
• 3 Tablespoons Balsamic Vinegar
• 1 pinch Kosher Salt To Taste
• 1 pinch Ground Black Pepper To Taste
• 1 pinch Dried Parsley Leaves

1. Lay the sliced tomatoes on a large serving plate. Toast the pine nuts in a small skillet over medium high heat until golden brown, about 3 minutes. Sprinkle pine nuts on top of the tomato slices along with the hunks of apple and blue cheese crumbles.
2. In a bowl, whisk together the oil and balsamic vinegar until well combined. Drizzle the oil/vinegar over the tomato slices (you may have some leftover oil and vinegar, which you can use for salad dressing later). Sprinkle salt and ground black pepper over the sliced tomatoes to taste and garnish with fresh or dried parsley.

tomatoes, apple, crumbles, ubc, balsamic vinegar, kosher salt, ground black pepper, parsley

Taken from tastykitchen.com/recipes/salads/heirloom-tomato-plate/ (may not work)