Heirloom tomato steak salad

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For the blue cheese vinaigrette:  
2 oz red onion (small diced)
7 oz cucumber (small diced)
8 oz red wine vinegar
3 oz granulated sugar
8 oz blue cheese (crumbled)
1/2 oz kosher salt
1/4 oz tobasco 
1/4 oz chives (sliced thin)
8 oz oil blend 
For the croutons:  
1/2 loaf brioche or ciabatta bread
8 oz. extra virgin olive oil 
kosher salt to taste 
For the salad:  
1 oz. arugula 
3 heirloom tomatoes (cut into wedges)  
1 oz. roaring 40's blue cheese
drizzle aged balsamic 

For the dressing:  
Combine all ingredients in a mixing bowl except the oil.  
Slowly whisk in the oil. The dressing will break.  
For the croutons:  
Cut the croutons into uniform rectangles. Drizzle the EVOO over the croutons.  
Season with salt and place on a sheet tray. Bake at 250 degrees for 20 minutes.  
To assemble the salad:  
Toss together the heirloom tomatoes, arugula and a small amount of the vinaigrette. Place on plates or in a bowl and garnish with crumbled blue cheese, crouton, and aged balsamic.