Tomato Beefsteak Salad

This recipe for a tomato salad has Bleu cheese
and a creamy Cabernet Buttermilk Dressing.
This is best made with fresh red ripe tomatoes.

Ingredients:
3 slices Beefsteak Tomato, 1/2 inch each
1 small Red Onion, peeled and shaved
2 Tbsp. Blue Cheese, crumbled
1/2 Cup Arugula
1 Tsp. Extra Virgin Olive Oil
1 Tsp. Fresh Lemon Juice
1 Tbsp. Basil Oil
1/2 Tsp. Chives, chopped
1/4 Cup Cabernet Buttermilk Dressing
Salt to taste

Directions:
Wash and cut out stem end of the tomato.
Slice tomato into three even slices.
Lay tomatoes side by side on a plate
and season with salt.
Top with Cabernet Buttermilk Dressing.
Toss arugula and red onion with
extra virgin olive oil and lemon juice,
season with salt to taste.
Top dressing with crumbled Bleu Cheese,
then arugula and red onion mixture.
Garnish with chives and basil oil.