3 pounds heirloom tomatoes, mixed colors and sizes
Kosher salt and freshly ground black pepper
½ pound Roquefort cheese, divided
1 cup good mayonnaise
1/3 cup heavy cream
2 teaspoons tarragon wine vinegar
2 tablespoons chopped fresh flat-leaf parsley (optional)

Core the tomatoes and cut the large ones into thick slices; halve or quarter the small ones. Arrange artfully on a platter and sprinkle liberally with salt and pepper.

For the dressing, place half the Roquefort cheese, the mayonnaise, heavy cream, vinegar, 1 teaspoon salt, and ½ teaspoon pepper in the bowl food processor fitted with a steel blade and process until combined but still chunky.

Drizzle the dressing over the tomatoes. Crumble the remaining blue cheese over the tomatoes. Sprinkle with parsley, if using, and serve at room temperature. (Serves 6 to 8)