Blue cheese and tomatoes have been a staple in our flavor files. Many years ago, we were introduced to freezing blue cheese and grating it over salads. It is a Todd English technique that we have applied to everything from foie gras, before it was made famous, to peppers, to anchovies. With the summer heat and tomatoes emerging, it made sense to revisit our past influences. I dressed small tomatoes with lemon oil, maple vinegar, and salt. I grated frozen St. Agur over the top. The end result was a bright, refreshing, aromatic salad. A delicious opening volley into the beginning of summer.
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