For the dressing mix a little tarragon vinegar with a splash of sherry vinegar and mix in a small teaspoon of dijon mustard and some crumbled roquefort until it is a paste.
Season and slowly mix in extra virgin olive oil until it is the consistence of a dressing.
Use roasted tomato tapenade for the base of the salad and then add chopped tomatoes and cucumber.
Sprinkle with chopped parsley and chives with a little mint.
Dress and serve.
Add equal amounts of chopped black olives, capers, crushed garlic, lemon juice and extra virgin olive oil to a blender and blitz to a paster but not ultra smooth.
Alternatively you can do this gradually in a motar and pestle.
Season with black pepper and loosen with a little more lemon juice or oil if nescessary.
Serve with toasted sourdough or other good bread.
For the roasted tomato version slow roast deseeded tomatoes in an oven and allow to coole and add to the blender with the olives and capers.
