1/4 cup finely chopped shallots
1 tablespoon chopped fresh tarragon
2 tablespoons balsamic vinegar
4 teaspoons extravirgin olive oil
2 pounds (about 6 medium) heirloom tomatoes, cut into 1/4-inch-thick slices
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Combine first 4 ingredients in a bowl, stirring well. Arrange tomatoes on a platter. Sprinkle tomatoes evenly with salt and pepper; drizzle with shallot mixture.
from Cooking Light.