Drippy Tomatoes with Mustard Vinaigrette & Aged Cheddar

Name: Drippy Tomatoes with Mustard Vinaigrette & Aged Cheddar
Yield: Serves 3–4
Ingredients: 1–2 teaspoons whole-grain mustard, such as Maille Old Style; 1–2 teaspoons whole-grain mustard, such as Maille Old Style; About ¼ cup red wine vinegar; ½ cup shaved sweet onion or poached white part of leek, in 1-inch pieces; Maldon salt and freshly ground black pepper; 2–4 perfectly ripe slicer tomatoes, depending on size; ½ cup shaved sweet onion or poached white part of leek, in 1-inch pieces; About ½ cup fruity extra-virgin olive oil; Kosher salt; Pinch of sugar or drizzle of runny honey; Pinch of sugar or drizzle of runny honey; Handful of torn fresh basil leaves; Greens with some tooth, such as mâche or petite Little Gem leaves, for garnish; Greens with some tooth, such as mâche or petite Little Gem leaves, for garnish; 4–6 oz aged Cheddar cheese (Vermont’s Shelburne Farms Cheddars are favorites); 4–6 oz aged Cheddar cheese (Vermont’s Shelburne Farms Cheddars are favorites); Maldon salt and freshly ground black pepper

Preparation info

Serves
3–4

Difficulty
Easy

Appears in

Flavors from the Farm

By Emma Hearst

Published 2024

About

This application should be reserved for the plumpest, most prime-season slicing tomatoes—the ones that are about to burst at the seams. The Cheddar should contain more butter than bite and carry a subtle tang to complement the sweet onion. Last but not least, whole-grain mustard—the kind that looks like seeds engulfed in gel—is a must. Garnish this wonderful dish with rosettes of mâche and a smattering of fresh basil.

Ingredients

Side dish
Vegetarian
Gluten-free

Ingredients

Method