Cherry Tomato Salad with Tarragon and Blue Cheese | America's Test Kitchen

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