Heirloom Tomato Salad with Herb Vinaigrette - The Local Palate

Ingredients

• ¼ cup avocado oil or vegetable oil divided
• ½ shallot halved lengthwise
• 3 tablespoons red wine vinegar
• 1 tablespoons dijon mustard
• ½ tablespoon fresh lemon juice
• ½ teaspoon wildflower honey
• ¼ teaspoon fresh thyme leaves
• ⅛ teaspoon kosher salt
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 2 Brandywine
• Black Krim or other heirloom tomatoes (about 1½ pounds)
• 4 Green Zebra, Cherokee Purple or other heirloom tomatoes (about 1 pound)
• ¼ cup herb vinaigrette
• 12 dried culinary lavender flowers
• 8 pea tendrils or baby arugula leaves
• ¼ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper