Tomato Salad with Bacon Vinaigrette
- 4 slices thick-cut bacon, chopped
- 1 small onion, chopped
- 3 tbsps sherry vinegar
- 2 tsps Dijon mustard
- 2 tbsps olive oil
- 1 lb Heirloom tomatoes, cut into wedges
- 1 oz blue cheese, crumbled
- fresh chives, chopped
Cook bacon in a medium skillet on medium heat, stirring occasionally, until crisp, 8 to 10 mins.
Transfer to a paper-towel-lined plate with a slotted spoon; pour off all but 2 Tbsp. grease.
Add onion. Cook, stirring occasionally, until tender, 4 to 6 minutes.
Add sherry vinegar and Dijon mustard; cook, scraping up any brown bits, until incorporated, 1 minute.
Remove from heat; whisk in olive oil.
Arrange tomatoes on a platter and drizzle with vinaigrette.
Top with bacon, blue cheese, and chives.
LET'S KEEP IN TOUCH
Stay connected with Cornerstone Cellars by joining our list and be informed of releases, events, tasting room offerings and exclusive offers.