Instructions: Slice the tomatoes thinly and arrange in a circular pattern on a dinner plate. Sprinkle the top with the blue cheese and drizzle with the vinegar first, then the olive oil. With a pair of scissors cut the basil into thin strips and sprinkle over the top. Then cut the scallions into thin pieces and top with those. Add a tiny sprinkle of salt and a hearty grind of the peppermill. Serve in the center of the table. Only serves 2 at my house. (Chef David Nelson)

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