Tomato Salad with Bacon Vinaigrette
- 4 slices thick-cut bacon, chopped
- 1 small onion, chopped
- 3 tbsps sherry vinegar
- 2 tsps Dijon mustard
- 2 tbsps olive oil
- 1 lb Heirloom tomatoes, cut into wedges
- 1 oz blue cheese, crumbled
- fresh chives, chopped
Cook bacon in a medium skillet on medium heat, stirring occasionally, until crisp, 8 to 10 mins.
Transfer to a paper-towel-lined plate with a slotted spoon; pour off all but 2 Tbsp. grease.
Add onion. Cook, stirring occasionally, until tender, 4 to 6 minutes.
Add sherry vinegar and Dijon mustard; cook, scraping up any brown bits, until incorporated, 1 minute.
Remove from heat; whisk in olive oil.
Arrange tomatoes on a platter and drizzle with vinaigrette.
Top with bacon, blue cheese, and chives.