A luscious vinaigrette made from the juice of heirloom tomatoes, Dijon, shallot, and honey turns a bowl of leafy greens into a something special.
1 large shallot, thinly sliced into rings (about 1/2 cup)
2 tablespoons red wine vinegar
1/2 teaspoon sea salt, divided
1/4 teaspoon black pepper, divided
1 pound ripe heirloom tomatoes (2 to 3 medium tomatoes), halved crosswise
2 tablespoons Dijon mustard
1 teaspoon honey
1/2 cup extra-virgin olive oil
1 large head leafy greens (such as butter lettuce), torn (about 8 loosely packed cups)
Flaky sea salt
Stir together shallot and vinegar in a small bowl. Stir in 1/4 teaspoon fine sea salt and 1/8 teaspoon black pepper; let stand 15 minutes. Meanwhile, place a fine wire-mesh strainer over a medium bowl. Squeeze tomato halves into strainer, pressing on solids to extract about 1/2 cup tomato juice; set juice aside. Discard tomato halves.
Transfer shallot to a large bowl using a slotted spoon. Add shallot-infused vinegar, mustard, and honey to bowl with tomato juice, and whisk to combine. Gradually add olive oil in a thin, steady stream, whisking constantly until thickened and well combined. Whisk in remaining 1/4 teaspoon fine sea salt and remaining 1/8 teaspoon black pepper.
Transfer 1/3 cup vinaigrette to large bowl with shallot. Add greens, and toss to coat. Sprinkle with flaky sea salt; serve immediately with remaining vinaigrette on the side.
