An all-American version of the traditional Italian caprese salad.
1 
tablespoon extra virgin olive oil
1 tablespoon honey
1 tablespoon cider vinegar
1 tablespoon Dijon mustard
4 heirloom tomatoes, cut in wedges
4 ounces blue cheese, crumbled
1 cup torn mixed soft herbs, such as basil, cilantro, parsley and chives
Flaked sea salt and ground black pepper, to taste
In a small bowl, whisk together the olive oil, honey, vinegar and mustard. On a platter, arrange the tomato wedges. Drizzle the vinaigrette over the tomatoes, then top with the cheese and herbs. Sprinkle with the sea salt and black pepper.