To make the vinaigrette, in a small bowl, whisk together the vinegar, mustard, honey, and oil until well blended. Add the onion, basil, thyme, and a pinch each of salt and pepper and stir well. The vinaigrette will keep in a tightly capped jar in the fridge for up to 2 weeks.
Use a mandoline or a very sharp knife to cut the tomato into superthin slices. Arrange the slices in a single la