Sliced Tomato Salad with Herb Vinaigrette, Red Onions, and Maytag Blue Cheese (Delmonico Steakhouse)

• 3 large vine-ripened tomatoes, each cut into 4 thick slices
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons plus 1/2 cup Herb Vinaigrette, recipe follows
• 12 (1/8-inch thick) slices red onion, or sweet onions
• 1/2 cup crumbled blue cheese, recommended: Maytag

1. Place the tomatoes in a large bowl and season on both sides with the salt and pepper.
2. Add 2 tablespoons of the herb vinaigrette and toss lightly to coat.
3. Place 1 tomato slice on each of 4 salad plates and top with 1 onion slice.
4. Repeat layering for 3 layers each of tomatoes and onions, ending with onions on top.
5. Crumble 2 tablespoons of the cheese on top of each stack, drizzle with the vinaigrette, and serve immediately.
6. Herb Vinaigrette:
7. 1 tablespoon Champagne vinegar
8. 1 1/2 teaspoons fresh orange juice
9. 3/4 teaspoon fresh lemon juice
10. 3/4 teaspoon fresh lime juice
11. 3/4 teaspoon fresh grapefruit juice
12. 1/2 cup vegetable oil
13. 1/2 cup extra-virgin olive oil
14. 1/2 cup chopped assorted herbs, including thyme, parsley, chives and basil
15. 1/4 teaspoon salt
16. 1/4 teaspoon freshly ground black pepper
17. Combine the vinegar, and orange, lemon, lime, and grapefruit juices in a medium bowl and whisk together.
18. Add the vegetable and olive oils in a slow stream, whisking constantly to form an emulsion.
19. Add the herbs, salt, and pepper, and whisk well to incorporate.
20. Yield: 1 1/4 cups

tomatoes, salt, freshly ground black pepper, vinaigrette, red onion, blue cheese

Taken from www.foodnetwork.com/recipes/emeril-lagasse/sliced-tomato-salad-with-herb-vinaigrette-red-onions-and-maytag-blue-cheese-delmonico-steakhouse-recipe.html (may not work)