Heirloom Tomato Carpaccio by Tanerxaydin

Ingredients

• 3 large heirloom tomatoes, sliced into thin rounds
• 4 anchovy fillets, drained and halved
• 1 tbsp dijon mustard
• 2 tbsp extra virgin olive oil
• 1 tbsp white wine vinegar
• 1 tsp fresh thyme leaves
• 1/4 tsp flaky sea salt
• 1/4 tsp cracked black pepper

Instructions

1. Whisk together the Dijon mustard, white wine vinegar, and olive oil in a small bowl until emulsified.
2. Arrange the tomato slices in a single layer on a large serving platter.
3. Drizzle the mustard vinaigrette evenly over the tomatoes.
4. Scatter the anchovy fillets over the top and garnish with fresh thyme leaves, sea salt, and black pepper.