Salad with mini cherry tomatoes, rocket and Italian herbs

Ingredients

• 10 mini cherry tomatoes for the dressing
• 28 mini cherry tomatoes for the dish
• 3 tbsp mayonnaise
• 1 tbsp crème fraîche
• 2 tsp dried Italian herbs
• 2 tsp honey
• 2 tbsp white wine vinegar
• 85 g rocket, small bag
• ¼ bunch of chives, finely chopped
• 2 tbsp olive oil - salt and pepper - ice cubes

How to prepare

1. Bring a pan of water to the boil and prepare a bowl with ice water (ice cubes + water).
2. Cut a shallow cross in the bottom of the mini cherry tomatoes.
3. Use a sieve or spoon to put the tomatoes into the boiling water for 10 seconds.
4. Remove them from the boiling water and immediately transfer to the ice water bath.
5. When all the tomatoes have cooled, peel off the skins and season with some salt and pepper, olive oil and chives.
6. Mix the mayonnaise, crème fraîche and Italian herbs in a bowl.
7. For the dressing, blend the 10 mini cherry tomatoes with the vinegar and honey in a food processor or with a hand blender.
8. Put 7 peeled tomatoes in a circle on each plate, with 1 tbsp of herb mayonnaise in the middle.
9. Divide the dressing/vinaigrette between the 4 plates and finish with some rocket.