Ingredients

• 1/2 pound Roquefort cheese, divided
• 1 cup good mayonnaise
• 1/3 cup heavy cream
• 2 teaspoons tarragon wine vinegar
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 heads green lettuce, washed and spun dry
• 3 pounds heirloom tomatoes, mixed colors and sizes, sliced

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Instructions

1. For the dressing, crumble half the Roquefort cheese, the mayonnaise, heavy cream, vinegar, salt and pepper in the bowl of a food processor fitted with a steel blade and process until combined but still chunky.
2. Arrange the lettuce leaves on a platter and place the tomatoes on top. Pour the dressing over the tomatoes. Crumble the remaining Roquefort and sprinkle it over lettuce and tomatoes.