FOR THE SALAD
6 tbsp extra virgin olive oil
¼ cup shallot, finely chopped
3 tbsp apple cider vinegar
4 medium tomatoes, cut into 1cm thick slices
30 fresh basil leaves
14g blue cheese, crumbled
FOR THE DRESSING
1 tsp red wine vinegar
1 tbsp sour cream
4 tbsp mayonnaise
2 tbsp blue cheese, crumbled
1 Combine all the ingredients for the dressing and whisk together until creamy.
2 Heat 3 tablespoons of extra virgin olive oil in a pan set over a moderate heat until hot.
3 Cook the shallots in the oil, stirring until softened for about 2 minutes. Add the vinegar and simmer, whisking until the mix is emulsified, about 1 minute.
4 Arrange each slice of tomato on top of the other and place basil and shallots between each stack.
5 Pour dressing over the stacks and sprinkle with blue cheese crumbs.