Heirloom Tomato Salad with Blue Cheese - New England Dairy

Ingredients

• ½ lb baby arugula, cleaned
• 1 small head fennel, trimmed and cleaned
• 4 pints heirloom cherry tomatoes (fresh cherry tomatoes varying in size)
• 1 Tbsp extra virgin olive oil
• 1 ½ Tbsp champagne vinegar
• 1 Tbsp aged balsamic vinegar
• 1 large shallot, peeled and finely minced
• 1 clove garlic, smashed and minced
• 6 sprigs of chive, finely minced
• 6 oz blue cheese
• ¼ cup micro herbs