This is a simple recipe with a little kick to it. It has that old school steak house sort of Smith and Wollensky kind of feel to it.
2 large, ripe beefsteak tomatoes
1 white onion
For the bleu cheese dressing
2 plus 2 ounces Maytag blue cheese, crumbled
1/2 cup crème fraiche
1/2 tsp ground mustard seeds
1/2 tsp garlic powder
1/2 tsp sea salt
juice of one quarter lemon
Freshly ground black pepper
Whisk half of the bleu cheese, the crème fraiche, all spices except for the pepper, and lemon juice together in metal bowl.
Cover and refrigerate.
To Complete the Salad
Cut tomatoes across into thick slices ½ slices, throwing out the ends. Cut onion across into ¼ to ½ inch-thick slices. Arrange tomatoes and onions together. Spoon dressing onto the tomatoes and onions, and then top with the remaining crumbled bleu cheese. Grind black pepper generously over top.