Tomato & Fennel Salad

Ingredients
Tarragon Dressing
1 large red vine-ripened tomato
4 tablespoons extra virgin olive oil
4 tablespoons white balsamic vinegar
Salt and pepper to taste
1 bunch fresh tarragon leaves, picked and chopped

Fennel Salad
2 tablespoons extra virgin olive oil
2 tablespoons white truffle oil
juice of 1 lemon
2 fennel bulbs, shaved paper thin
2 pounds vine-ripened tomatoes, assorted colors diced

Directions

1. Make Tarragon Dressing: In a blender, place the tomato and puree until smooth. Drizzle in olive oil and the white balsamic vinegar. Season with salt and pepper to taste. Remove from the blender. Fold in the fresh tarragon and reserve.
2. Make Salad: In a small bowl, whisk together olive oil, truffle oil and lemon juice. Season with salt and pepper to taste. Toss with the shaved fennel to coat evenly.
3. Toss with the warm tarragon dressing and season with salt and pepper to taste. Arrange the diced tomatoes on a plate and place fennel on top. Serve immediately.