Heirloom Tomato Salad

Ingredients

SERVINGS: 3 Cup(s)

2 Brandywine, Black Krim, or other heirloom tomatoes (about 1 ½ pounds)
4 Green Zebra, Cherokee Purple, or other heirloom tomatoes (about 1 pound)
¼ cup (2 ounces) Herb Vinaigrette (recipe follows)
12 dried culinary lavender flowers
8 pea tendrils or baby arugula leaves
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper

HERB VINAIGRETTE:

½ cup (4 ounces) avocado oil or vegetable oil
1 shallot, halved lengthwise
6 tablespoons (3 ounces) aged red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon fresh lemon juice (from 1 lemon)
1 teaspoon wildflower honey
½ teaspoon fresh thyme leaves
¼ teaspoon kosher salt
¼ cup finely chopped fresh flat-leaf parsley

Preparation

1. Cut the large tomatoes into ¼-inch-thick slices. (Reserve ends for another use, such as making tomato sauce.) Cut the small tomatoes into quarters. Arrange 2 to 4 tomato slices on each of 4 plates. Drizzle with 2 tablespoons of the Herb Vinaigrette.

2. Press the lavender flowers with the edge of a knife until they split. Sprinkle the tomato slices with some of the lavender. Top each salad with 4 to 6 tomato wedges. Drizzle with the remaining vinaigrette. Sprinkle evenly with more lavender.

3. Heat ¼ cup of the oil in a saucepan over medium heat. Add shallot and saute 4 minutes. Transfer mixture to a blender. Add the vinegar, mustard, lemon juice, honey, thyme, and salt. Process on low speed 2 minutes until smooth. Slowly add remaining ¼ cup oil processing until emulsified. Stir in the parsley. Refrigerate at least 30 minutes before serving.