INGREDIENTS
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1/4 cup finely chopped shallots
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1 tablespoon chopped fresh tarragon
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2 tablespoons balsamic vinegar
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4 teaspoons extravirgin olive oil
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2 pounds (about 6 medium) heirloom tomatoes, cut into 1/4-inch-thick slices
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1/4 teaspoon salt
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1/4 teaspoon freshly ground black pepper