Tomato, Fennel & Basil Salad with Thyme-Oregano Balsamic Vinaigrette

Recipe courtesy of  Natural Gourmet Institute

Recipe courtesy of Natural Gourmet Institute

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Ingredients for the salad:
4 plum tomatoes, quartered lengthwise and cut into 1/4-inch slices
2 large fennel bulbs, cored and thinly sliced
1 shallot, minced
½ ounce basil, sliced into thin ribbons
Shaved parmesan
Ingredients for the vinaigrette:
2 tablespoons balsamic vinegar
1 tablespoon local honey
1 teaspoon Dijon mustard
1 tablespoon chopped thyme leaves
1 teaspoon chopped oregano leaves
½ teaspoon sea salt
Pinch black pepper
¼ cup extra virgin olive oil

1) In a large bowl, combine tomatoes, fennel, shallot and basil.
2) In a separate bowl, whisk together balsamic vinegar, honey, mustard, thyme, oregano, salt and pepper. While continually whisking, slowly stream in olive oil.
3) Toss salad with vinaigrette. Sprinkle with fresh Parmesan and serve.