Heritage tomatoes and purple potato salad
Slice the tomatoes, sprinkle the chopped herbs with Maldon salt and let rest for 1 hour. Meanwhile prepare the dressing; in a blender mix the lemon juice, mustard,
egg yolk and blend, gently pour in the olive oil and season with
Arrange the tomatoes and baby salad leafs on the plates. Slice the cooked potatoes and toss with half of the dressing and add to the salad. Drizzle the rest of the dressing and serve.