Making an heirloom tomato salad come even more alive...

Course Salads

Ingredients in this Recipe

1 ounce toasted almonds or pinion pine nuts
1 tablespoon champagne vinegar
1 teaspoon ground sumac
1/2 teaspoon dijon mustard
1/2 teaspoon fresh lemon zest
1/4 teaspoon kosher or sea salt
2 ounces fresh chevre, crumpled
2 tablespoons mix of chopped dill, parsley, and basil (chiffonade)
2 teaspoons acacia honey
3 tablespoons cold pressed extra virgin olive oil (with peppery finish like Middle Earth Organics)
4 8 select beautifully colored heirloom tomatoes, sliced (more tomatoes if you use small heirloom varieties)

See Full Recipe at Food52