Yellow Heirloom Tomato, Avocado and Blue Cheese Salad

I found some lovely, early yellow heirlooms the other day.  When a friend dropped in for dinner last minute, I punched them up with some blue cheese, avocado, chopped basil and a drizzle of balsamic vinaigrette.  You can almost always find a jar of homemade balsamic vinaigrette in my fridge as I use it on so many things: in salads, drizzled over grilled veggies...and I used to bake it on fish or chicken back in the day.  Anyway, having it on hand made whipping this together a breeze and it tasted just as good as it looks.

Dressing (more than you will need, but keeps in the fridge for weeks)

1/4 cup EVOO

1/4 cup balsamic vinegar

2 Tbsps dijon mustard

1 clove garlic, minced

1 teaspoon italian herb seasoning

1/2 teaspoon fresh ground pepper

1-2 large yellow heirloom tomatoes, sliced

1 avocado, sliced

12 basil leaves, thinly sliced

2-3 oz blue cheese crumbles

Combine dressing ingredients in a jar and shake vigorously.  Arrange sliced tomatoes on a flat platter.  Top with sliced avocado.  Sprinkle chopped basil and cheese over the top and drizzle with vinaigrette.

Serves 2-4