Heirloom Tomato Salad Recipe

Balsamic Vinaigrette:
1 teaspoon Dijon mustard
1 tablespoon balsamic vinegar
3 tablespoons extra-virgin olive oil

Salad:
2 heirloom tomatoes, cut into wedges
1/4 teaspoon kosher salt
1 teaspoon coarsely ground black pepper
1 tablespoon fresh basil, chiffonade
2 tablespoons blue cheese crumbles

1. In a small mixing bowl, whisk together mustard and vinegar. Drizzle in oil while whisking continuously.
2. Combine 1 tablespoon vinaigrette with tomatoes; toss gently (you’ll have vinaigrette left over). Add salt and pepper; toss. Arrange on a serving dish and top with basil and cheese. Serves 1.

Recipe by Chef Tim Kilcoyne," Market Fresh Chef," August 2009.

Per serving: 240 calories, 19g fat, 15mg chol., 6g prot., 11g carbs., 2g fiber, 780mg sodium.