Cherry Tomato Salad with Tarragon and Blue Cheese

Name: Cherry Tomato Salad with Tarragon and Blue Cheese
Yield: Serves 4 to 6
Ingredients: 2 pints, cherry tomatoes, ripe, quartered (about 4 cups) (see note); , Table salt; 1/2 teaspoon, sugar; 2 teaspoons, Dijon mustard; 4 teaspoons, honey; 1 medium, shallot, minced (about 3 tablespoons); 1 tablespoon, cider vinegar; 2 tablespoons, extra-virgin olive oil; , Ground black pepper; 1/2 cup, coarsely chopped pecans, toasted; 2 ounces, crumbled blue cheese; 1 1/2 tablespoons, chopped fresh tarragon leaves

Side Dishes
Cheese
Vegetables
Vegetarian
Salads

Appears in Cook's Illustrated July/August 2008, America's Test Kitchen TV

How do you transform juicy cherry tomatoes into a great salad? For starters, get rid of some juice.

SERVES 4 to 6

TIME 40 minutes, plus 30 minutes salting

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