2 large beefsteak tomatoes,Â 2 ears local corn,Â 1 medium red onion,Â Â¼ cup balsamic vinegar,Â 8 basil leaves,Â Â½ cup Roquefort cheese,Â Sea salt and black pepper,Â 1 tablespoon Dijon mustard,Â 2 tablespoons balsamic vinegar,Â 4 tablespoons extra virgin olive oil,Â Salt and pepper to taste
Slice red onion into Â¼ inch slices and place in a small sautÃ© pan over medium-low heat with the Â¼ cup balsamic vinegar. Cook until all the vinegar has been absorbed and season the onions with salt and pepper. Let cool in the refrigerator
Prepare the vinaigrette by placing the Dijon mustard, salt and pepper and balsamic vinegar in a bowl. Whisk together and slowly add the olive oil until the vinaigrette emulsifies. Set aside.
Cut the corn off the cob and blanch in salted boiling water for 30 seconds. Remove from water and immediately place the corn in ice water to stop cooking. Drain corn, pat dry and set aside.
Slice tomatoes into Â½ inch thick slices, sprinkle with sea salt and pepper and platter. Spread the corn, red onions, torn basil leaves and cheese over the top. Pour vinaigrette over the salad and serve.
Serves 4-5 people as an appetizer, 2-3 as an entree