Tomato, Egg, and Olive Salad with Gorgonzola Vinaigrette

Ingredients

• 3-4 fresh tomatoes, sliced 1/2 inch thick
• 2-3 boiled eggs, sliced 1/2 inch thick
• 6 oz. can black olives, well drained
• Salt, fresh ground black pepper to taste
• 2 T extra virgin olive oil
• 1 T best quality balsamic vinegar
• 1 T crumbled gorgonzola

Directions

1. Tip the olives into a colander set in the sink and let them drain well.
2. Cut the tomatoes into 1/2 inch slices, then spread them out on a serving plate, turning the end pieces cut side up.
3. Slice the boiled eggs and place them over the tomatoes.
4. Scatter the drained olives across the tomatoes and eggs.
5. Pour the olive oil into a small dish. Whisk in the balsamic vinegar, then mix in the gorgonzola.
6. Spoon the dressing over the salad, add salt and pepper to taste, and serve right away. Depending on how dressed you like your salad, you may not use all of it.
7. The dressing can be refrigerated for a few days, so doubling or tripling the dressing amounts is a good option. If it has been chilled, let it warm up to room temperature and shake the bottle before using.