Summer is tomato season. Take advantage of this wonderful bounty with this unique flavor combination of sweet, sour, and a little heat.  The recipe is a different twist on the classic caprese salad that features fresh basil and mozzarella cheese.

Three Large Tomatoes (Cored And Cut Into About ¼ Inch Slices)
A Tablespoon Of Spicy Dijon Mustard
A Tablespoon Of Sherry Vinegar
Two Teaspoons Of Finely Chopped Fresh Italian Parsley
1/3 Cup Of Extra Virgin Olive Oil
A Teaspoon Of Sea Salt (Approximate)
¼ Teaspoon Of Ground Black Pepper (Approximate)
¼ Cup Of Chopped Walnuts
1/3 Cup Of Crumbled Gorgonzola Cheese

Preheat the oven to 250 degrees. Spread the walnuts out in a roasting pan. Roast the walnuts in the preheated oven for 10 minutes.

Combine the mustard, the sherry vinegar, the parsley, the olive oil, ½ teaspoon of sea salt, and a pinch of black pepper in a mixing bowl. Whisk until well blended and thickened slightly. Taste and add more sea salt and/or black pepper, if desired.

Spread the tomatoes out evenly on a plate. Sprinkle the tomatoes with sea salt and ground black pepper. Spoon the vinaigrette dressing out uniformly over the tomatoes. Top the tomatoes equally with the gorgonzola cheese and the roasted walnuts. Serve immediately.