Heirloom Tomato Salad with Light Vinaigrette
INGREDIENTS
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2 tablespoons Champagne vinegar
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1 tablespoon rice wine vinegar
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1 tablespoon minced shallots
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1/2 teaspoon minced garlic
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1/2 teaspoon salt
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1/4 teaspoon freshly ground black pepper
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1/2 cup extra-virgin olive oil
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3 tablespoons finely chopped fresh basil leaves, optional
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2 tablespoons chopped fresh chives, optional
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1 1/2 tablespoons finely chopped fresh cilantro leaves, optional
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1 tablespoon finely chopped fresh parsley leaves, optional
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1/2 tablespoon finely chopped fresh mint leaves, optional
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3 pounds heirloom or vine-ripened tomatoes, sliced
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8 to 16 ounces fresh mozzarella, sliced
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1/2 medium sweet onion, such as Vidalia, Walla Walla, Maui, or Texas Sweet, halved, and thinly sliced
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3 tablespoons lightly toasted pine nuts
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Edible flowers, for garnish, optional
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