To make the Heirloom Tomato Salad, first slice the tomatoes about 1/4 of an inch wide. Arrange on 2 plates to spread tomatoes out evenly. Then toss some yellow tomato vinaigrette onto tomatoes, as well as a slice of Humboldt fog cheese. Toss a little Mache with the vinaigrette and place on top of tomatoes. Lastly, drizzle with basil oil and some good balsamic vinegar.
To make the Yellow Heirloom Tomato Vinaigrette, place ingredients in a blender on high for 2 minutes.
To make the Basil Oil, blanch the herbs in boiling water for 20 – 30 seconds, then plunge in ice water. Squeeze out all the water you can, rough chop and finally put in a blender on high with salad oil for 2-3 min.
